Name: Marinated figs with prosciutto, mozzarella & basil
Total time: 45 min
Yield: Makes 16
Cuisine: British
Ingredients: 2 large or 4 small ripe figs; 3 tbsp basil-infused oil; 2 tsp red wine vinegar; 8slices prosciutto halved lengthways; 16 bocconcini (baby mozzarella balls); 16medium-sized basil leaves; 16 short wooden skewers

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Marinated figs with prosciutto, mozzarella & basil

Marinated figs with prosciutto, mozzarella & basil

Good Food team

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Makes 16

Easy

Total time: 45 mins

Ready in 45 minutes - 1 hour

A star rating of 5 out of 5.8 ratingsRate

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These cute bites are a sophisticated step up from the old favourite of cheese and pineapple on sticks

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Ingredients

Nutrition

Units:

MetricUS

2 large or 4 small ripe figs
3 tbsp basil-infused oil
2 tsp red wine vinegar
8slices prosciutto

halved lengthways
16 bocconcini (baby mozzarella

balls)
16medium-sized basil

leaves
16 short wooden skewers

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Nutrition: per serving

kcal61
fat5g
saturates2g
carbs1g
sugars0g
fibre0g
protein4g
salt0.05g

low

Method

step 1

Cut the figs into 16 wedges and sit them in a non-metallic bowl. Mix together the oil and vinegar, then pour it over the figs. Season well with salt and pepper, and leave to marinate at room temperature for about 30 minutes.
step 2

When the figs have marinated, thread each wedge on to a wooden skewer with some prosciutto, mozzarella and a basil leaf. The order in which you thread them is entirely up to you.
step 3

Once you have made all 16, sit them on a plate and drizzle over the remaining marinade. Serve at room temperature rather than straight from the fridge, so all the flavours are at their best.

RECIPE TIPS

PREPARING AHEAD

The figs can be marinated and threaded on the sticks with the other ingredients up to 2 hours in advance and kept covered in the fridge. Remove 30 minutes before you need them, so they reach room temperature. Drizzle with the dressing just before serving.

Recipe from Good Food magazine, January 2004

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A star rating of 5 out of 5.8 ratings

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