It is fig season in South Africa so it is an utter shame not to use these fruit while they are at their peak. This recipe for Roasted Figs With Ricotta and Parma Ham makes a great starter or light meal with a green salad and a hunk of sourdough bread.
Drizzled with some extra virgin olive oil (I use Baleia Extra Virgin Olive Baleia Extra Virgin Olive Oil), a balsamic reduction and some walnuts, you have a taste and texture sensation that also looks pretty good.
The recipe comes from my favourite The Great British Bake Off judge, Mary Berry that was created for Sainsbury’s Magazine. I amended the recipe and replaced the goat’s cheese with ricotta cheese. I like the smooth creaminess of ricotta and think it would be a better vehicle for the sweetness of the fruit and the saltiness of the ham. Mary serves the Roasted Figs With Ricotta and Parma Ham with rocket which I did not do, purely for the reason that I just don’t like the leaves.
Here is a quick step by step guide :
Once the figs are roasted, drizzle them with the olive oil and balsamic reduction and serve sprinkled with chopped walnuts. They are also delicious served at room temperature.
I hope you enjoy this recipe for Roasted Figs With Ricotta and Parma Ham. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred.
Ingredients
- 100g ricotta cheese
- 8 fresh figs
- 8 large slices Parma ham
- 3 tbsp balsamic vinegar reduction
- 3 tbsp Baleia Extra Virgin Olive Oil
- 40g walnuts, chopped
Instructions
- Preheat the oven to 220 degrees C
- Cut off the pointed stem at the top of each fig and stand the figs upright on a baking sheet
- Cut a cross in the top of each one, making sure not to cut right down to the base
- Fill the figs with the ricotta cheese
- Wrap each fig in a piece of ham
- Roast for about 8 minutes or until the ham is crisp and the figs warm right through
- Arrange the figs on a serving place and drizzle with the balsamic vinegar reduction and olive oil
- Sprinkle with the nuts and serve
Oil provided by Baleia Extra Virgin Olive Oil. I am proud to be associated with Baleia Extra Virgin Olive Oil and use it whenever a recipe requires Extra Virgin Olive Oil. The South African cold press extra virgin Olive Oil is produced in the Riversdale area, has a whiff of fresh cut grass and aromas of green tomatoes, almonds, artichokes and green apples.
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A few more of my favourite fruit recipes :
Apple Galettes with Spelt Crusts and Tahini Butterscotch Sauce
