Mozzarella and Prosciutto Stuffed Figs

Nov 7, 2016 | Gluten Free Recipes, Low Carb Meals | 388 comments

There’s something about the combination of sweet figs, milky fresh mozzarella and salty prosciutto that is perfectly balanced. It’s great on its own with some crusty baguette, or served as a dish alongside grilled meat. When choosing your ingredients, this is one of those recipes that is so simple the quality of the ingredients really stands out.  I used a good quality prosciutto from Italy, milky buffalo mozzarella (if not available, any fresh mozzarella will do), and fresh Italian figs. When choosing your figs, the softer the better. This means they are sweet and ready to be eaten, not rotten! The best time for these is June to August but you can generally find good figs year round.  Enjoy!


Serves 4 150-200 g. prosciutto or Parma ham, thinly sliced Fresh figs, soft (1-2 per person) 2 balls fresh buffalo mozzarella A few leaves of fresh basil
Dressing: 6 Tbsp. extra virgin olive oil 3 Tbsp. lemon juice 1 Tbsp. good honey Salt and pepper to taste


Criss-cross the top of the figs with a knife, then using your thumbs and forefingers, squeeze the base of the fig to expose the inside. Place the figs on a dish, gently open the fig and carefully stuff the prosciutto and slices of buffalo mozzarella into the opening. Rip over some green or purple basil and drizzle everything with the honey and lemon juice dressing. Salt and Pepper to taste.

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