Prosciutto and fig boats
difficulty
ingredients
- 4 Jolife figs
- 250 g prosciutto (Parma ham)
- 200 g ricotta cheese
- 8 sprigs of rosemary
- Balsamic vinegar glaze
preparation
Rinse the figs thoroughly, without peeling them, and cut in half. Top each fig half with a teaspoon of ricotta and a slice of prosciutto. Sprinkle with a pinch of salt and pepper. Use a rosemary sprig as a skewer to keep the prosciutto in place. Drizzle with balsamic vinegar glaze and serve.