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.


  • 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


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.

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