Sweet, warm figs, with salty prosciutto, creamy ricotta and a pop of rosemary and extra viergin olive oil. This salad is utterly delicious and utterly gorgeous! Tasty and beautiful! That is what we all need in our lives :-) | Sprinkles and Sprouts
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5 from 3 votes

Fig, Ricotta and Prosciutto Salad

Sweet, warm figs, with salty prosciutto, creamy ricotta and a pop of rosemary and extra virgin olive oil. This salad is utterly delicious and utterly gorgeous! Tasty and beautiful! That is what we all need in our lives :-) | Sprinkles and Sprouts
Prep Time3 mins
Cook Time5 mins
Total Time8 mins
Servings: 2 (with bread)
Author: Claire | Sprinkles and Sprouts
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Ingredients

  • 8 large ripe figs
  • 1 tsp olive oil
  • 1 tsp honey
  • 100 g prosciutto
  • 200 g fresh ricotta (get my homemade recipe)
  • 1 fresh rosemary spring
  • 1/2 tbsp extra virgin olive oil
  • Salt
  • Freshly cracked black pepper

Instructions

  • Pre-heat the oven to 180ºC/350ºF
  • Cut the figs into quarters and lay cut sides up on a baking tray lined with cooking paper.
  • Drizzle with the olive oil and honey and place in the oven to warm and soften for 5 minutes. (see notes)
  • Once the figs are warm, arrange them on a platter, rip your prosciutto into long slivers and twist and twirl it over the platter.
  • Dot with the fresh ricotta.
  • Finely chop the fresh rosemary leaves. Sprinkle this over your platter, drizzle with the extra virgin olive oil and give it a good grinding of salt and black pepper.

Notes

If you want a much softer fig you can cook the figs for 10-15 minutes.
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