Stuffed and Wrapped Figs
These delectable stuffed figs are an easy but sophisticated appetizer. For a complete meal, serve with Minestra and Panini with Roasted Peppers.
by Rachael Ray | on 12/05/07
Ingredients
- 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
Serves 4
Preparation
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.
