FRESH FIG AND RICOTTA CAKE
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Butter and flour a 9-inch round springform pan, tapping out the excess flour.
- Place the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 3 minutes, until light and fluffy, scraping down the bowl with a rubber spatula. With the mixer on medium low, add the eggs, one at a time, scraping down the bowl and mixing until smooth. Add the ricotta, sour cream, vanilla, and lemon zest and mix until combined. Don't worry; the ricotta will make it look lumpy.
- In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter, mixing just until combined. Pour the batter into the prepared pan and smooth the top. Arrange the figs on the cake, cut sides up, in snug but not-overlapping concentric circles. Sprinkle with the turbinado sugar and bake for 35 to 45 minutes, until the top is lightly browned and a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan on a baking rack for 15 to 20 minutes, transfer to a cake plate, and serve warm with crème fraîche on the side.
FIG, RICOTTA AND PROSCIUTTO PIZZETTE
Provided by Aida Mollenkamp
Categories appetizer
Time 35m
Yield 22 to 24 Pizzettes
Number Of Ingredients 5
Steps:
- Heat the oven to 425 degrees F and arrange a rack in the middle. Roll out pizza dough into a 1/4-inch-thick rectangle. Using a pastry brush, lightly oil the dough, and, using a 3-inch biscuit cutter, stamp out 22 to 24 rounds.
- Transfer rounds to a greased baking sheet. Then spread 1 teaspoon of the ricotta on top. Evenly distribute prosciutto onto each pizzette. Finish by topping each pizzette with a fig or 1/2 teaspoon of the fig jam.
- Bake until cheese is melted and underside is brown, about 12 to 15 minutes.
FRESH FIG, RICOTTA, AND PROSCIUTTO PIE
Make and share this Fresh Fig, Ricotta, and Prosciutto Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Oven
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°; butter a 9-inch pie plate.
- Whisk the ricotta, eggs, milk, flour, salt, and pepper in a large bowl until blended.
- Finely chop the basil in a food processor or by hand; add the basil, prosciutto, and half of the goat cheese to the ricottal mixture; stir until blended.
- Pour the mixture into the prepared pie pan; arrange the figs in concentric circles on top of the filling; sprinkle with the remaining goat cheese.
- Bake 45-50 minutes, until the edges are lightly browned and the center is almost set; let stand 10-15 minutes before serving.
- To serve, spoon onto plates; serve either warm or at room temperature.
Nutrition Facts : Calories 313.4, Fat 20.1, SaturatedFat 12, Cholesterol 182.3, Sodium 372.9, Carbohydrate 15.2, Fiber 1.4, Sugar 7.8, Protein 18.7
ROASTED FIGS AND PROSCIUTTO
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.
ROASTED FIGS WITH FRESH RICOTTA
Steps:
- Preheat the oven to 400 degrees F.
- Put the figs, cut side up, in a baking dish. Melt the butter in a small saucepan over low heat, and whisk in the honey, cinnamon and salt. Drizzle the hot honey butter over the figs and roast in oven until very soft, 10 to 15 minutes.
- Divide the fresh ricotta or fat free yogurt among 4 serving dishes and top with the warm figs and sauce. Enjoy!
- Cook's Note: These hot figs are really great over mixed greens or even on a toasted baguette as a crostini!
FIG AND PROSCIUTTO CROSTATA
Steps:
- Preheat oven to 425 degrees F.
- Place the pie crust onto a baking sheet. Spread the cream cheese over the crust leaving a 1-inch border. Sprinkle with the citrus herb seasoning. Top with fig preserves. Fold border over fig spread and top with prosciutto strips.
- Lightly beat egg with 1 tablespoon of water. Use a pastry brush to brush edge of crust with egg wash. Bake in oven for 15 to 18 minutes or until crust is golden brown. Let cool 5 minutes before serving.
PROSCIUTTO PIE
Prosciutto and ricotta inside a flaky, golden crust. So easy and delicious. Serve with a simple salad for an easy weeknight dinner.
Provided by Ericjpdx
Categories Savory Pies
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Spread one pie crust in 9" inch pie pan.
- Combine ricotta cheese, eggs, parmesan cheese, prosciutto and parsley in a bowl and season lightly with pepper.
- Fill the pie shell with the ricotta mixture and cover the pie with the second pie crust. Trim and crimp the edges of the crust.
- Bake at 400°F for 20 minutes. Then reduce the temperature to 350°F and cook for an additional 25 to 30 minutes or until the filling is cooked through and the crust is golden.
Nutrition Facts : Calories 796.6, Fat 54.4, SaturatedFat 21.7, Cholesterol 236, Sodium 879.4, Carbohydrate 45.9, Fiber 3.4, Sugar 0.9, Protein 30.6
FIGS WITH PROSCIUTTO
A super-quick, delicious fig and prosciutto dish, great for a starter or snack
Provided by Tom Kime
Categories Canapes, Dinner, Starter
Time 5m
Number Of Ingredients 5
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.
RICOTTA, FIG & PROSCIUTTO CROSTINI
Little Italian toasts topped with creamy cheese, sweet fruit and salty ham - a killer combination to be served as a nibble
Provided by Barney Desmazery
Categories Starter
Time 25m
Yield Makes 6
Number Of Ingredients 6
Steps:
- Heat a griddle pan to hot. Brush sourdough with olive oil, then grill for 1-2 mins on each side until lightly charred.
- Spread the toasts with ricotta. Top with figs and prosciutto. Drizzle with honey before serving, if you like.
Nutrition Facts : Calories 192 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 1.3 milligram of sodium
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- Arrange the sliced bread on the baking sheet in a single layer. Brush olive oil (or spray using a mister) over the tops of the bread. Bake for about 10 minutes until lightly toasted. Remove from the oven and allow to cool.
- While the bread is cooling, wash and pat dry your fresh figs. Cut into wedges or slices. Cut the prosciutto slices into 4 pieces each.
- Spread a bit of the ricotta on each slice of cooled bread, then top with a piece of prosciutto and a piece of fig.
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