Figs with mozzarella, prosciutto and vincotto

AT A GLANCE

  • Serves 4 people

Vincotto, or cooked wine, is made with unfermented grape must, reduced to a thick sweet syrup and used as a condiment. Here we've upped the fig factor by using vincotto enriched with the fruit.

  • 8 thin slices prosciutto di San Daniele
  • 6 figs, scored in a cross at the top and squeezed lightly to open
  • 1 buffalo mozzarella (250gm), slightly pulled apart
  • ΒΌ cup (loosely packed) basil, torn
  • For drizzling: fig vincotto (see note) and extra-virgin olive oil
01   Arrange prosciutto, figs and mozzarella on a large plate. Season liberally and set aside until the mozzarella and prosciutto come to room temperature. Scatter with basil leaves, then drizzle with vincotto and extra-virgin olive oil to taste. Serve with toasts.

Note Fig vincotto is available from Italian grocers and select delicatessens.

Topics:

SALAD, ITALIAN, MOZZARELLA, PROSCIUTTO, BASIL, AUTUMN, FIGS, ENTREE

Recipe:

LISA FEATHERBY

Photography:

PRUE RUSCOE

Styling:

LUCY TWEED , LISA FEATHERBY

FEATURED IN

Mar 2015

Mar 2015

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