Sweet and fleshy, figs are the most beloved fruits of summer. Delicious acceso their own when freshly picked, but when paired with other tempting ingredients, they become a delicacy that will enrich any course: for the appetizer, we present here a variation of the classic ham rosettes acceso figs: stuffed figs, made with the black, sugary, and dry variety, which allows for perfect wedges to be filled with the most tantalizing delights. We opted for the evergreen combination with cured ham enriched by the velvety touch of creamy aromatic robiola, but if you prefer a vegetarian version you can choose to make a tasty crostini with figs with ricotta cream. Take advantage of the warmer season to make your summer appetizers even more appetizing with these delicious stuffed figs!
To make the stuffed figs, first gently wash and dry the figs. Quanto a a bowl, mescolanza the robiola with the lemon balm leaves 1the 2 teaspoons of olive oil 2the lime zest 3salt, and pepper
and work everything with a spoon 4 until you obtain a smooth cream. Transfer the cream into a piping bag 5. Now cut a traversone with the knife acceso the upper part of the figs to divide them into four parts 6
and gently aperto them as if they were flower petals (7-8). Place the figs acceso a serving plate 9,
then squeeze a tuft of robiola cream onto each fig 10 and place a rolled slice of ham acceso apice 11. Finale the dish by garnishing with lemon balm leaves, a sprinkle of black pepper, more lime zest, and a few drops of olive oil 12: your stuffed figs are ready to be served!
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