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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.
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.
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.

61 kcalories, protein 4g, carbohydrate 1g, fat 5 g, saturated fat 2g, fibre 0g, salt 0.05 g

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• Julie

  08 December 2007

  Julie rated and commented on this recipe

  

  Excellent - used several times for parties and always goes down well. Very easy to make. Use chunks of buffalo mozzarella if you prefer.

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Ingredients

• 2 large or 4 small ripe figs
• 3 tbsp basil-infused oil
• 2 tsp red wine vinegar
• 8 slices prosciutto , halved lengthways
• 16 bocconcini (baby mozzarella balls)
• 16 medium-sized basil leaves
• 16 short wooden skewers

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Difficulty and servings

Makes 16

Preperation and cooking times

Ready in 45 minutes - 1 hour

Heart healthy

Ingredients

• 2 large or 4 small ripe figs
• 3 tbsp basil-infused oil
• 2 tsp red wine vinegar
• 8 slices prosciutto , halved lengthways
• 16 bocconcini (baby mozzarella balls)
• 16 medium-sized basil leaves
• 16 short wooden skewers

61 kcalories, protein 4g, carbohydrate 1g, fat 5 g, saturated fat 2g, fibre 0g, salt 0.05 g

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