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Ingredients

Method

  • STEP 1

    Remove the hard core from the dried figs. Cut a pocket in each with the point of a knife, then stuff each pocket with ½ tsp dolcelatte cheese.

  • STEP 2

    Cut the prosciutto in half lengthways, then wrap up each stuffed fig into a little parcel. Serve scattered with a small handful chopped parsley if you have it.

Recipe from Good Food magazine, December 2010

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A star rating of 4.6 out of 5.10 ratings
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