Turn fresh ingredients into delicious edible art with this fig and prosciutto salad recipe.
Nutrition
2130 kj Energy
33g Fat Total
6.5g Saturated Fat
4.5g Fibre
13g Protein
41g Carbs (total)
All nutrition values are per serve
Fig & prosciutto salad on garlic crostini
Print RecipeIngredients
- 4 x 2cm-thick slices ciabatta (see note)
- 1 tablespoon olive oil
- 2 garlic cloves, halved
- 12 fresh figs or small plums, stone removed
- 12 slices prosciutto
- 6 baby bocconcini
- 16 fresh basil leaves
- 80ml (1/3 cup) extra virgin olive oil
- 60ml (1/4 cup) fresh lemon juice
- 2 tablespoons honey
- 2 teaspoons wholegrain mustard
- 2 tablespoons coarsely chopped toasted walnuts
Instructions
- Step 1Preheat a chargrill on medium-high. Use a round 8cm-diameter pastry cutter to cut a disc from each slice of bread. Brush with olive oil and rub with the cut side of the garlic. Cook on chargrill for 1-2 minutes each side or until charred. Divide the bread among serving plates.
- Step 2Cut a cross in the top of each fig and gently squeeze open the tops. Wrap each slice of prosciutto loosely around each fig. Tear the bocconcini in half and press one half of the bocconcini, torn-side up, in the centre of each fig. Arrange 3 figs on each plate. Decorate with the basil leaves.
- Step 3Whisk the extra virgin olive oil, lemon juice, honey and mustard in a small bowl and season with salt and pepper.
- Step 4Drizzle the dressing over the figs and sprinkle with the walnuts. Season with salt and pepper.
Notes
Ciabatta is available when baked in-store.
Encased in paper-thin proscuitto, figs transform into edible flowers.
- Author: Michelle Noerianto
- Image credit: Steve Brown
- Publication: Australian Good Taste
