Marinated Figs With Prosciutto Mozzarella Basil Recipes

Steps:

• Preheat the oven to 425 degrees F.
• Snip the hard stems off the figs and cut the figs in half lengthwise through the stem. With a small sharp knife, cut the prosciutto lengthwise into inch-wide strips. Wrap a strip of prosciutto around the center of each fig half, with the ends overlapping. Brush with olive oil and arrange cut-side up on a sheet pan.
• Roast the figs for 10 minutes, until the prosciutto is a little crisp and the figs are warmed through. Serve warm.

Steps:

• Cut each fig lengthways into four wedges. Make a marinade by whisking the vinegar, oil and lemon juice with salt and pepper to taste.
• Stand the fig wedges up in the middle of a large shallow serving dish, keeping them close together. Scatter the lemon zest and thyme on top, then drizzle with the marinade. Leave to stand at room temperature for 30 minutes.
• Roughly chop the mint. Drain and slice the mozzarella, toss with half the mint and season with salt and pepper to taste.
• To serve, arrange the mozzarella and mint mixture round the figs, scatter with lightly torn rocket leaves and the remaining mint, and drizzle with a little olive oil.

Steps:

• Halve the figs lengthways and put them, cut side down, without oil, in a hot griddle pan (or heavy-based frying pan) for 1 minute until charred. Sprinkle with balsamic vinegar and salt and black pepper to taste, and, while still warm, wrap each half in a little piece of prosciutto.
• Serve as canapés or a starter, garnished with shaved parmesan and fresh mint or rocket leaves.