Fig, Ricotta and Prosciutto Salad

• Gluten free

• Meat

  • 100 g Prosciutto

• Produce

  • 8 Figs, large ripe
  • 1 Rosemary, fresh spring

• Condiments

  • 1 tsp Honey

• Baking & Spices

  • 1 Black pepper, freshly-cracked
  • 1 Salt

• Oils & Vinegars

  • 1 tsp Olive oil
  • 1/2 tbsp Olive oil, Extra Virgin

• Dairy

  • 200 g Ricotta, fresh

Found on sprinklesandsprouts.com.au

Description

Directions

• 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.