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Stuffed and Wrapped Figs

Stuffed and Wrapped Figs


  • 12 figs (fresh or dried), washed and trimmed

  • 6 thin slices prosciutto, halved crosswise

  • 1/4 pound ricotta salata, cut into small 1-inch-long triangles

  • Mixed salad greens, washed, dried and picked over


Slice the figs lengthwise (stem-to-flower end) about halfway through, making a little pocket.

Place one split fig onto each piece of prosciutto. Fill the center of the figs with pieces of ricotta salata. Wrap the figs with the prosciutto, making a decorative flower.

Place the wrapped figs on a platter covered with salad greens.