Fresh Fig, Ricotta, and Prosciutto Pie |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Serve with a salad of summer greens. Ingredients:
1 (15 ounce) container ricotta cheese |
4 large eggs |
1 cup milk |
2 tablespoons all-purpose flour |
1/2 teaspoon kosher salt |
1/8 teaspoon fresh ground black pepper |
1 cup lightly packed fresh basil leaf |
2 slices prosciutto di parma, minced (2 ounces) |
4 ounces fresh goat cheese, well chilled and crumbled |
4 -6 large ripe figs, stems trimmed, cut into 1/4 inch thick rounds |
Directions:
1. Preheat oven to 350°; butter a 9-inch pie plate.
2. Whisk the ricotta, eggs, milk, flour, salt, and pepper in a large bowl until blended.
3. Finely chop the basil in a food processor or by hand; add the basil, prosciutto, and half of the goat cheese to the ricottal mixture; stir until blended.
4. Pour the mixture into the prepared pie pan; arrange the figs in concentric circles on top of the filling; sprinkle with the remaining goat cheese.
5. Bake 45-50 minutes, until the edges are lightly browned and the center is almost set; let stand 10-15 minutes before serving.
6. To serve, spoon onto plates; serve either warm or at room temperature.
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