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Ingredients
US|METRIC
- 1 2/3 pounds ricotta cheese
- 2 tablespoons fresh thyme leaves
- 1/4 teaspoon red pepper flakes
- 2 teaspoons sea salt
- 1/3 cup extra virgin olive oil
- 12 figs (small fresh)
- 12 slices prosciutto (shaped into rosettes)
- 1 tablespoon balsamic vinegar
Directions
- Preheat the oven to 400°F. Lightly oil a baking pan. Drain ricotta. Mold into a wedge shape and place on prepared pan. Sprinkle with thyme, red pepper flakes and sea salt. Drizzle with 1/2 the oil. Bake for 15 mins.
- Remove from oven. Place the figs and prosciutto rosettes around the ricotta. Return to the oven and bake for a further 10 mins.
- Whisk remaining oil and balsamic vinegar in a small bowl. Arrange ricotta, figs and prosciutto on a platter. Drizzle with the dressing.
NutritionView More
450Calories
Sodium55% DV1310mg
Fat48% DV31g
Protein41% DV21g
Carbs8% DV23g
Fiber12% DV3g
| Calories450Calories from Fat280 |
| % DAILY VALUE |
| Total Fat31g48% |
| Saturated Fat13g65% |
| Trans Fat |
| Cholesterol80mg27% |
| Sodium1310mg55% |
| Potassium490mg14% |
| Protein21g41% |
| Calories from Fat280 |
| % DAILY VALUE |
| Total Carbohydrate23g8% |
| Dietary Fiber3g12% |
| Sugars16g32% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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