- 2 large or 4 small ripe figs
Although not juicy, the fig is an incredibly luscious fruit, with a delicate aroma and sweet…
- 3 tbsp basil-infused oil
- 2 tsp red wine vinegar
- 8 slices prosciutto, halved lengthways
Prosciutto is sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is the…
- 16 bocconcini (baby mozzarella balls)
- 16 medium-sized basil leaves
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- 16 short wooden skewer
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.
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.
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.
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.