Remember last summer's melon and prosciutto tapas dish? Ready for version 2.0? A monstrous bag of figs from my friend Hannah's tree led me to ricotta, which led me to prosciutto.
Slice figs in half, spoon ricotta cheese on top. Sprinkle generously with fresh-cracked pepper and tie it all up with a ribbon of prosciutto. Enjoy!
This looks really yummy. One question: what do you do with the fig skins as you're eating this?
ReplyDeleteOh my gosh...that looks simply divine. Would be perfect with a nice cold glass of Sauvignon blanc :P When's dinner?
ReplyDeleteOooh thanks for the wine pairing, Clare! I know nothing about wine, but I do enjoy drinking it!
ReplyDeleteNatureID- These figs have soft skins, so I eat the whole thing. It doesn't affect the flavor or texture and you don't have to worry about getting fig on your nose!
Yum! Glad to see them being eaten by someone other than raccoons. :)
ReplyDeleteOh, lucky lucky you! I have a tiny baby fig tree, that I got on Craig's List. Maybe some day I'll get to harvest it.
ReplyDeleteAfter having the royal taste-tester try them, I think perhaps the ricotta would be better served with some Sungold tomatoes and a little basil leaf or oregano. The fig would probably be nicer with the ricotta, walnuts and a drizzle of honey. Perhaps leave the prosciutto in the fridge for some melon. I have to say, though that the presentation was pretty fabulous...
ReplyDeleteThe same as we eat this yummy things here in Croatia.
ReplyDelete