Baked Ricotta with Figs and Prosciutto

Name: Baked Ricotta with Figs and Prosciutto
Total time: 35 min
Yield: 6 servings
Ingredients: 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

RecipesPlus

8Ingredients

450Calories

35Minutes

Ingredients

servings:

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.

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