Antipasto platter with baked figs
| Serves: | 6 |
Ingredients
- 150 g Prosciutto Crudo
- 4 fresh figs, sliced
- 1/2 cup Gorgonzola cheese
- olive oil, to drizzle
- 250 g Pecorino Romano cheese, cut into 8cm x 3cm wedges
- 1 pack Italian antipasto selection of cold meats
- 1 jar Griiled artichokes, drained
- 1 jar Grilled peppers, drained
- 1 jar Greek olives, drained
- 1 Ciabatta loaf, cut into 1.5cm thick diagonal slices, for serving
- Aged balsamic vinegar, for drizzling
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Cooking Instructions
- Preheat the oven to 180 °C.
- Count the number of figs you have and then cut the Prosciutto into the same number of lengthwise strips.
- Divide the Gorgonzola into the same number of pieces.
- Remove the end of the hard stalk at the top of each fig, cut a cross in the tops of the figs nearly, but not quite, all the way down to the bottom, and pinch the bases.
- Place a piece of Gorgonzola in the centre of each fig.
- Wrap a strip of prosciutto around the base of each fig to hold the cheese in place.
- Place the cut-side up in a baking dish lined with non-stick baking paper.
- Lightly drizzle with olive oil and bake for approximately 5 minutes until the cheese starts to melt and the figs are warm.
- On a large serving platter or wooden board arrange pieces of Pecorino Romano, Prosciutto Crudo, Salame Milano, Coppa, artichokes, grilled peppers, olives and bread.
- Add the warm figs and drizzle with a little olive oil and aged balsamic vinegar.
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