Marinated figs with prosciutto, mozzarella & basil

• Meat

  • 8 slices Prosciutto

• Produce

  • 16 Basil leaves basil ba-zil most closely associated with mediterranean cooking but also very prevalent, medium-sized

• Oils & Vinegars

  • 3 tbsp Basil-infused oil
  • 2 tsp Red wine vinegar

• Dairy

  • 16 Bocconcini

• Desserts

  • 2 Large or 4 small ripe figs fig fig although not juicy, the fig is an incredibly luscious fruit, with a delicate aroma and sweet

• Other

  • 16 Short wooden skewer

Found on bbcgoodfood.com

Description

Ingredients

• 2 large or 4 small ripe figs Fig figAlthough not juicy, the fig is an incredibly luscious fruit, with a delicate aroma and sweet…
• 3 tbsp basil-infused oil
• 2 tsp red wine vinegar
• 8 slices prosciutto, halved lengthways Prosciutto proh-shoo-toeProsciutto is sweet, delicate ham intended to be eaten raw. The word prosciutto is the…
• 16 bocconcini (baby mozzarella balls)
• 16 medium-sized basil leaves Basil ba-zilMost closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
• 16 short wooden skewer

Directions

• Cut the figs into 16 wedges and sit them in a non-metallic bowl. Mix together the oil and vinegar, then pour it over the figs. Season well with salt and pepper, and leave to marinate at room temperature for about 30 minutes.
• When the figs have marinated, thread each wedge on to a wooden skewer with some prosciutto, mozzarella and a basil leaf. The order in which you thread them is entirely up to you.
• Once you have made all 16, sit them on a plate and drizzle over the remaining marinade. Serve at room temperature rather than straight from the fridge, so all the flavours are at their best.

Nutrition