Stracciatella, figs and prosciutto

Sweet, creamy and perfectly balanced, this stracciatella, fresh figs and prosciutto dish is a simple Italian antipasto that celebrates seasonal produce.

Made with silky stracciatella cheese, ripe figs, delicate prosciutto crudo, extra virgin olive oil and a drizzle of balsamic vinegar, it’s an elegant no-cook recipe that comes together in minutes. Perfect as a summer starter, light lunch, or entertaining platter.

INGREDIENTS (makes 1 plate)

4 tablespoons stracciatella cheese

2 fresh figs, each cut into wedges (about 4 wedges total)

2–3 thin slices prosciutto crudo

1–2 teaspoons extra virgin olive oil

1 teaspoon balsamic vinegar, to taste

Fresh basil leaves, torn

Freshly cracked black pepper (optional)

METHOD

Spoon the stracciatella onto the centre of a plate and gently spread it using the back of a spoon.

Arrange the fig wedges over the stracciatella.

Tear the prosciutto into smaller pieces and place it between and over the figs.

Drizzle with extra virgin olive oil, followed by a light drizzle of balsamic vinegar.

Finish with fresh basil leaves and, if desired, a touch of freshly cracked black pepper.

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