Stuffed and Wrapped Figs
- 12 figs, fresh or dried, washed and trimmed
- 6 thin slices prosciutto, halved crosswise into 12 short, thick pieces
- 1/4 pound ricotta salata, cut into small triangles 1-inch long
- Mixed salad greens, washed, dried, and picked over
Slice the figs lengthwise (stem-to-flower end), about halfway through, making a little pocket.
Place 1 split fig onto each piece of prosciutto. Fill the center of the figs with pieces of ricotta salata.
Wrap the figs with the prosciutto, making a decorative flower.
Place the wrapped figs on a platter covered with salad greens
Recipe courtesy Rachael Ray
Recipe courtesy of Sandra Lee