Recipes › Fig › Figs with Prosciutto and Rocket
Figs with Prosciutto and Rocket
One of the most effortlessly beautiful dishes in the British late summer table — ripe fresh figs split open and served with silky prosciutto, peppery rocket, and a drizzle of aged balsamic and honey. Ready in minutes, this starter needs no cooking and lets the extraordinary flavour of British-grown figs speak for itself.
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Ingredients
- 8 fresh ripe figs
- 100 g prosciutto
- 80 g rocket leaves
- 2 tbsp aged balsamic vinegar
- 1 tbsp runny honey
- 1 tbsp extra virgin olive oil
- 1 pinch sea salt flakes
- 1 pinch freshly ground black pepper
Contains: sulphites.
Method
- Cut the figs into quarters, slicing nearly to the base but leaving them attached so they open like a flower.
- Arrange the rocket leaves over a large serving plate or divide between individual plates.
- Drape the prosciutto loosely over the rocket in folds.
- Place two figs on each plate. Squeeze them gently at the base so they open up to display the vibrant pink flesh inside.
- Drizzle with balsamic vinegar, honey, and olive oil.
- Season with a light pinch of sea salt flakes and black pepper. Serve immediately.
Tips
- Use only the ripest, most fragrant figs you can find — this dish lives or dies by the quality of the fruit.
- A thick, syrupy aged balsamic makes all the difference here — avoid thin, sharp varieties.
Ring the changes
- Crumble 80 g of goat's cheese or Gorgonzola over the top for an added creamy, sharp element.
Keeping it
Assemble just before serving — this dish cannot be stored once dressed.
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