An Italian Feast Part 1: Figs Stuffed With Herb Ricotta
Serves: 4
  • 8 figs
  • 100g ricotta
  • 1 tbsp fresh chives, chopped
  • zest of 1 unwaxed lemon
  • 8 slices parma ham or prosciutto
  • 3 tbsp runny honey
  • 1 tsp fresh thyme leaves
  • salt and pepper
  • rocket leaves, to serve
  1. Preheat the oven to 180 deg C.
  2. Cut a cross in the top of each fig, cutting about halfway down.
  3. Mix the ricotta, chives and lemon zest together and season. Carefully place a teaspoon of the mixture inside each fig.
  4. Fold the parma ham in half lengthways and wrap a slice around each fig. Place figs on a baking tray and roast in the oven for 10 - 15 minutes, until the parma ham is crispy.
  5. Put the honey and thyme leaves in a small pan and warm gently for a minute or two. Do not allow to bubble.
  6. Place a few rocket leaves on each plate and place 2 figs on top. Drizzle the warm honey and thyme over the top and serve.
Recipe by The Foodie's Way at