Prosciutto-Wrapped Baked Figs and Summer Salad
Ingredients
Baked figs
- 12 figs
- 75g soft blue cheese
- 12 Prosciutto slices
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil
- Fresh basil leaves
Fig salad
- 12 figs
- 160g Prosciutto or Parma Ham (roughly 12 slices)
- 350g asparagus
- 100g edamame beans (optional)
- French bread or ciabatta
- 2 burrata balls
- 100g mixed leaves
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- Handful of pistachios
- Handful of fresh basil leaves
Preparation
Baked figs
Make a cross in the top of each fig and gently squeeze the base so they open.
Add a teaspoon of blue cheese in the middle and wrap with a slice of ham.
Continue with all figs, packing them into an oven-proof dish, then drizzle over balsamic vinegar and olive oil, and bake for 10 minutes at 170°C fan.
Drizzle over the juices from the tray and finish with fresh basil.
Salad
Cook the asparagus spears for 4-5 minutes in a hot pan with a tiny amount of oil.
Drizzle the bread with olive oil and toast in the same griddle or pan for a few minutes, or alternatively roast in the oven at 170°C fan for 10 minutes.
Combine all the salad ingredients on a platter and season with salt and pepper.
Mix together the balsamic vinegar and olive oil and drizzle over the top.
Finish with fresh basil leaves and a scattering of pistachios.
Tips
Figs pair well with cheese and cured ham, making them ideal for starters or salads.
These baked figs are great as a pre-dinner nibble, and figs add a lovely touch to summer salads with burrata and prosciutto.
