Prosciutto With Fresh Figs And Mozzarella |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This recipe by Ursula Ferrigno has so many flavors that I find it hard to explain. Best thing to do is make it and enjoy! Ingredients:
8 slices of prosciutto |
2 ripe, fresh figs, halved verticall |
5 oz fresh buffalo mozzarella cheese |
2 tbsp extra-virgin olive oil |
2-3 tsp aged balsamic vinegar |
large handful of pine nuts, toasted |
sea salt and pepper |
Directions:
1. Drape 2 slices of prosciutto on each serving plate and top with a fresh fig half.
2. Tear the buffalo mozzarella into pieces and place alongside the figs. Dress the mozzarella with a little aged balsamic vinegar and extra-virgin olive oil, then sprinkle with the toasted pine nuts.
3. Next season the mozzarella with a little salt and a generous grinding of black pepper, then serve the antipasto with grissini (breadsticks
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