Fig and Prosciutto Flowers
Kim Ronzoni's Kitchen

Fig & Prosciutto Flowers

A delicious appetizer combining naturally sweet and savoury flavours together. This makes a lovely presentation for your holiday entertaining table.

Prosciutto is nitrate free and is low in fat. Figs are one of the world’s ancient fruits and the product of the ficus tree, which belong to the mulberry family. They have been documented historically and featured prominently in the Bible. Figs are a great source of soluble fibre, they’re packed with vitamins and minerals including potassium, calcium, magnesium, iron, copper and are a good source of vitamin A, E, and K. 


INGREDIENTS

  • Fresh black figs
  • San Danielle Prosciutto, thinly sliced, trim fat if you wish
  • Igor Gorgonzola dolce cheese, cubed into 2 centimetre cubes
  • Fresh lemon balm or basil leaves as and edible decoration

DIRECTIONS

  1. Gently wash figs and pat dry with a paper towel
  2. Trim top stem off figs as well as trim a small flat base off the bottom so the fig will sit flat
  3. Cut figs in a cross pattern (quarters), careful not to cut entirely through the fig so that they open up like the petals of a flower
  4. Slice the prosciutto in half lengthwise. Loosely roll each slice to form the inner layers of the flower. Set aside
  5. Place the cubed Gorgonzola into the centre of the fig, top the cheese with the rolled up prosciutto
  6. Arrange fresh leafs of lemon balm or basil on the platter and place the fig flowers on top to form a flower.