Turn fresh ingredients into delicious edible art with this fig and prosciutto salad recipe.
- Preheat a chargrill on medium-high. Use a round 8cm-diameter pastry cutter to cut a disc from each slice of bread. Brush with olive oil and rub with the cut side of the garlic. Cook on chargrill for 1-2 minutes each side or until charred. Divide the bread among serving plates.
- Cut a cross in the top of each fig and gently squeeze open the tops. Wrap each slice of prosciutto loosely around each fig. Tear the bocconcini in half and press one half of the bocconcini, torn-side up, in the centre of each fig. Arrange 3 figs on each plate. Decorate with the basil leaves.
- Whisk the extra virgin olive oil, lemon juice, honey and mustard in a small bowl and season with salt and pepper.
- Drizzle the dressing over the figs and sprinkle with the walnuts. Season with salt and pepper.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set