Stuffed Figs with Robiola Cheese and Prosciutto
Category: Appetizers
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh Figs | 4 |
| Prosciutto Crudo | 20g – 80g |
| Robiola Cheese | 80g |
| Lime Zest | 1 lime |
| Melissa (Lemon Balm) | A few leaves |
| Extra Virgin Olive Oil | 10g |
| Black Pepper | To taste |
| Fine Salt | To taste |
Instructions
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Prepare the Figs: Begin by gently washing and drying the fresh figs. This will help retain their delicate skin and sweetness.
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Make the Cheese Filling: In a mixing bowl, combine the Robiola cheese with a few fresh lemon balm leaves (Melissa), 10g of extra virgin olive oil, lime zest, a pinch of salt, and a touch of black pepper. Use a spoon to mix all the ingredients thoroughly until you achieve a smooth and creamy texture.
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Prepare the Figs for Stuffing: Using a sharp knife, make a cross-shaped incision on the top of each fig, cutting down about halfway through. This will allow the figs to open up easily into four sections, resembling the petals of a flower.
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Assemble the Dish: Gently open the figs, creating a small pocket in the center. Carefully stuff each fig with a dollop of the Robiola cheese mixture.
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Final Touches: Arrange the stuffed figs on a serving platter. Garnish with additional lemon balm leaves, a sprinkle of black pepper, extra lime zest, and a few drops of extra virgin olive oil.
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Serve and Enjoy: These stuffed figs are best served immediately, offering a delightful balance of creamy cheese, savory prosciutto, and aromatic herbs. Perfect as a light appetizer for any occasion!
This simple yet elegant dish combines the sweetness of fresh figs with the creamy texture of Robiola cheese, enhanced by the fresh herbal notes of lemon balm and the refreshing zest of lime. It’s an ideal starter for a Mediterranean-inspired meal, bringing a burst of flavor in each bite.
