Gino D’Acampo’s Herb Ricotta Stuffed Figs


This stuffed figs recipe is distinctively Italian and its straightforward preparation allows the flavours to speak for themselves. The dish looks superb on the plate and makes an impressive starter. Its sweet flavours pair especially well with a subtlety sweet white Malvasia wine, which will complement the dishes Parma leanings.

Serves 4

8 figs
100g ricotta
1 tbsp fresh chives, chopped
zest of 1 unwaxed lemon
8 slices parma ham or prosciutto
3 tbsp runny honey
1 tsp fresh thyme leaves
salt and pepper
rocket leaves, to serve

1 Preheat the oven to 180°C.
2 Cut a cross in the top of each fig, cutting about halfway down.
3 Mix the ricotta, chives and lemon zest together and season. Carefully place a teaspoon of the mixture inside each fig.
4 Fold the parma ham in half lengthways and wrap a slice around each fig. Place figs on a baking tray and roast in the oven for 10 – 15 minutes, until the parma ham is crispy.
5 Put the honey and thyme leaves in a small pan and warm gently for a minute or two. Do not allow to bubble.
6 Place a few rocket leaves on each plate and place 2 figs on top. Drizzle the warm honey and thyme over the top and serve.

Recipe courtetsy of Karina from The Foodie’s Way. Click here for details.

Share Button

About The Author