Roasted Fresh Figs Stuffed With Fresh Ricotta And Wrapped In Prosciutto Recipes

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FRESH FIGS WITH RICOTTA AND HONEY



Fresh Figs With Ricotta and Honey image

Fresh figs with ricotta and honey make a stunning, sophisticated, simple solution to a summer dessert. The figs are stuffed with creamy ricotta, drizzled with honey, and sprinkled with pistachios and mint. Idyllic for when you simply can't get enough figs during their short season and want to flaunt their lovely taste and texture.

Provided by Leah Koenig

Categories     Dessert

Time 10m

Number Of Ingredients 5

8 fresh figs
1/4 cup shelled pistachios (chopped)
2 to 4 tablespoons honey or agave nectar
1/2 cup fresh ricotta cheese
4 tablespoons mint leaves (finely chopped (optional))

Steps:

  • Using a sharp knife, split each fig down the middle, starting at the tapered stem and slicing down to the broad bottom, being careful not to cut all the way through the fig and stopping about 1/4 inch from the bottom of the fig.
  • Scatter the pistachios in a shallow bowl or on a small plate. Drizzle the honey on a small plate.
  • Using the tip of a smallish spoon, fill the split center of each fig with a generous dollop of ricotta.
  • Gently grasp each fig by its sides but without tightly squeezing it. Dip the fig, bottom first, in the honey and then in the pistachios. Arrange the figs on a large plate or platter.
  • Drizzle the figs with additional honey to taste and, if desired, sprinkle with the fresh mint. Serve as soon as you can...as if you could resist doing anything else. Originally published September 20, 2011.

Nutrition Facts : ServingSize 1 portion, Calories 206 kcal, Carbohydrate 32 g, Protein 6 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 16 mg, Sodium 29 mg, Fiber 4 g, Sugar 26 g, UnsaturatedFat 4 g

ROASTED FIGS WITH FRESH RICOTTA



Roasted Figs with Fresh Ricotta image

Provided by Claire Robinson

Categories     dessert

Time 20m

Yield 4 servings

Number Of Ingredients 6

6 to 8 Mission figs, halved
1 tablespoon unsalted butter
3 tablespoons honey
Pinch ground cinnamon
Pinch kosher salt
Fresh ricotta or fat free Greek yogurt, for serving

Steps:

  • Preheat the oven to 400 degrees F.
  • Put the figs, cut side up, in a baking dish. Melt the butter in a small saucepan over low heat, and whisk in the honey, cinnamon and salt. Drizzle the hot honey butter over the figs and roast in oven until very soft, 10 to 15 minutes.
  • Divide the fresh ricotta or fat free yogurt among 4 serving dishes and top with the warm figs and sauce. Enjoy!
  • Cook's Note: These hot figs are really great over mixed greens or even on a toasted baguette as a crostini!

STUFFED AND WRAPPED FIGS



Stuffed and Wrapped Figs image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 4

12 figs, fresh or dried, washed and trimmed
6 thin slices prosciutto, halved crosswise into 12 short, thick pieces
1/4 pound ricotta salata, cut into small triangles 1-inch long
Mixed salad greens, washed, dried, and picked over

Steps:

  • Slice the figs lengthwise (stem-to-flower end), about halfway through, making a little pocket.
  • Place 1 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

ROASTED FIGS AND PROSCIUTTO



Roasted Figs and Prosciutto image

Provided by Ina Garten

Categories     appetizer

Time 15m

Yield 10 servings

Number Of Ingredients 3

Good olive oil
20 large fresh ripe figs
20 thin slices Italian prosciutto (about 8 ounces)

Steps:

  • Preheat the oven to 425 degrees F.
  • Snip the hard stems off the figs and cut the figs in half lengthwise through the stem. With a small sharp knife, cut the prosciutto lengthwise into inch-wide strips. Wrap a strip of prosciutto around the center of each fig half, with the ends overlapping. Brush with olive oil and arrange cut-side up on a sheet pan.
  • Roast the figs for 10 minutes, until the prosciutto is a little crisp and the figs are warmed through. Serve warm.

PROSCIUTTO WRAPPED STUFFED SUMMER FIGS



Prosciutto Wrapped Stuffed Summer Figs image

Fresh figs are stuffed with goat cheese and then wrapped in prosciutto before being baked in this easy summer recipe.

Provided by Deborah Mele

Categories     Antipasti

Time 13m

Number Of Ingredients 4

8 Medium to Large Size Figs
8 Tablespoons Soft Goat Cheese or Gorgonzola Cheese
8 Thin Slices Prosciutto
Aged Balsamic Vinegar

Steps:

  • Preheat oven to 425 degrees F.
  • Cut a cross in the top of each of the figs and open slightly.
  • Push a tablespoon of the cheese into the fig, then wrap securely in the slice of prosciutto and secure with toothpicks.
  • Place the figs on a baking sheet, and bake for 8 to 10 minutes or until the cheese begins to melt.
  • Serve on a plater with a drizzle of the aged balsamic vinegar on top.

Nutrition Facts : Calories 223 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 58 milligrams cholesterol, Fat 13 grams fat, Fiber 0 grams fiber, Protein 23 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 2 pieces, Sodium 1740 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

FIGS WITH RICOTTA, PISTACHIO, AND HONEY



Figs with Ricotta, Pistachio, and Honey image

Provided by Ellie Krieger

Categories     appetizer

Time 12m

Yield 4 servings

Number Of Ingredients 4

1/4 cup shelled, unsalted pistachios
8 dried figs
1/4 cup part-skim ricotta cheese
1 tablespoon honey

Steps:

  • Toast the pistachios in a dry skillet over a medium-high heat until fragrant, about 2 minutes. Set aside to cool. Chop coarsely.
  • Cut each fig in half crosswise and place the fig pieces on a serving dish, cut side up. Make a small indentation into the cut side of each fig half with a small spoon or your finger. Put 1/2 teaspoon of the ricotta cheese onto each piece of fig and top with a pistachio. Drizzle with honey and serve.

GRILLED PROSCIUTTO WRAPPED FIGS STUFFED WITH GOAT CHEESE



Grilled Prosciutto Wrapped Figs Stuffed with Goat Cheese image

Provided by Anne Burrell

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 9

6 Black Mission figs, cut in 1/2
1/2 cup balsamic vinegar, plus extra for dressing
Crushed red pepper flakes, optional
12 slices prosciutto
1/2 log goat cheese
Extra-virgin olive oil
2 cups baby arugula
1/2 cup Parmigiano-Reggiano, shaved with a vegetable peeler
Kosher salt

Steps:

  • Preheat the grill and brush with a grill brush to remove any excess crud and fat. After brushing, run an oiled towel over the grates to pick up any loosened crud or soot.
  • Drizzle each fig half with vinegar and fill each fig center with goat cheese. Sprinkle a couple flakes of crushed red pepper, if using, on top of the goat cheese and wrap each fig with a slice of prosciutto. Paint the outside of each fig very lightly with olive oil.
  • Put the figs on a cooler spot of the preheated grill. The idea here is that we want to grill the figs gently to cook the fig all the way through but to still get the char on the outside. Grill the figs on all sides so the prosciutto is starting to become crispy and the fig feels soft when squeezed, about 5 to 6 minutes.
  • While the figs are grilling, in a large bowl, toss the arugula with a little extra-virgin olive oil, some balsamic vinegar and the Parmigiano-Reggiano. Taste, and add salt, if needed. Arrange on individual serving plates or a serving platter and top with the figs. Drizzle a couple of drops of balsamic on each fig and serve.
  • Its figgy delicious!

FRESH FIGS STUFFED AND WRAPPED WITH PROSCIUTTO



Fresh Figs Stuffed and Wrapped With Prosciutto image

This is a wonderful appetizer of Sweet juicy figs stuffed with a mixture of cream cheese, pine nuts, honey and the magic ingredient Amarula Cream Liqueur (Bailey 's can be used in it's place. Then lovingly wrapped in Proscuitto!

Provided by Rita1652

Categories     Cheese

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

8 fresh figs
8 slices prosciutto, very thin
1 ounce cream cheese, room temperature
1/4 cup pine nuts, toasted (chopped Pecans work too)
1/8 cup Amarula cream liqueur
1/2 tablespoon honey

Steps:

  • Mix filling ingredients together.
  • Slice a small incision at the base of each fig. I place an eighth of mixture in each fig.
  • Gentle wrap each fig so each is nestled holding in the stuffing.

Nutrition Facts : Calories 163.1, Fat 8.5, SaturatedFat 1.8, Cholesterol 7.8, Sodium 24.1, Carbohydrate 22.7, Fiber 3.2, Sugar 18.9, Protein 2.3

ROASTED FRESH FIGS STUFFED WITH FRESH RICOTTA AND WRAPPED IN PROSCIUTTO



ROASTED FRESH FIGS STUFFED WITH FRESH RICOTTA AND WRAPPED IN PROSCIUTTO image

Categories     Cheese     Fruit     Appetizer

Yield 4-6 servings

Number Of Ingredients 6

6 fresh figs, top end cut off about 1/3 down
Fresh ricotta, (about 3/4-1 cup)
Red pepper flakes
White balsamic vinegar
Prosciutto slices, divided in thirds lengthwise
Olive oil

Steps:

  • Preheat the broiler. Scoop out as much of inside of each fig as is possible to maintain a nice solid shell. Wrap each fig with a prosciutto strand. Spoon ricotta into middle of each fig, mounding a little. Sprinkle with red pepper flakes to taste. Drizzle with white balsamic vinegar and then a touch of olive oil. Put into oven-proof pan or dish and broil until top gets a little browned and bubbly, about 7-10 minutes.

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