Grilled prosciutto wrapped figs stuffed with spiced ricotta

Chef Jody Adams

¾ cup high sheep’s milk ricotta cheese
¼ cup finely grated pecorino cheese
½ teaspoon fennel pollen or ground anise seed
1 teaspoon finely grated lemon zest
1 teaspoon finely grated fresh ginger
2 tablespoons rinsed and coarsely chopped green Lucques olives
Kosher salt and freshly ground black pepper
16 ripe figs, cut in half
8 super thin slices prosciutto, about 8 ounces
4 tablespoons balsamic vinegar
2 tablespoons honey
1/8 teaspoon cracked black pepper

1. Mix the cheeses with fennel pollen, lemon zest, ginger and olives. Season with salt and pepper.
2. Smear 16 fig halves with cheese. Put the second half on top to form a stuffed fig.
3. Wrap each fig in ½ slice prosciutto, being sure to cover the seam of cheese with the prosciutto. Refrigerate for at least 1 hour.
4. Combine the vinegar, honey and 1/8 teaspoon black pepper, in a small saucepan. Bring to a boil over medium heat, reduced the heat to low, cook 3 minutes.
5. Preheat a grill to medium.
6. Grill figs on both sides, about 4 minutes per side, or until the prosciutto is crispy.
7. Transfer to a plate and drizzle with balsamic honey.
8. Served with a simple green salad.

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