Fico Recipe
Figs & Prosciutto, Roasted Apples, Rosemary & Garlic Oil, Fresh Housemade Ricotta
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Ingredients
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Figs & Prosciutto
Roasted Apples
Rosemary & Garlic Oil
Fresh Housemade Ricotta
Method
Figs & Prosciutto
- 1
Prepare the Figs and Prosciutto
Wash the figs under cold water and gently pat them dry. Cut each fig in half lengthwise. Take a slice of prosciutto and wrap it around each fig half. Secure with a toothpick if necessary.
Roasted Apples
- 2
Roast the Apples
Preheat the oven to 375°F (190°C). Core and slice the apples into wedges. In a bowl, toss the apple wedges with olive oil, brown sugar, and cinnamon until evenly coated. Spread them out on a baking sheet and roast for 25-30 minutes or until tender and caramelized, flipping halfway through.
Rosemary & Garlic Oil
- 3
Infuse the Olive Oil
In a small saucepan, combine the olive oil, fresh rosemary sprigs, and peeled garlic cloves. Heat over low heat for about 20 minutes, allowing the flavors to meld, but do not let it boil. Remove from heat and let it cool. Strain the oil into a clean bottle or jar, discarding the solids.
Fresh Housemade Ricotta
- 4
Make the Ricotta
In a large saucepan, combine the whole milk and heavy cream. Heat over medium heat until it reaches 190°F (88°C), stirring occasionally. Remove from heat and stir in the white vinegar and salt. Let sit for 10 minutes. Line a fine-mesh strainer with cheesecloth and pour the curds into it. Let drain for about 30 minutes, then transfer to a bowl and refrigerate until ready to use.
