Ingredients
4 x 2cm-thick slices ciabatta (see note)
1 tablespoon olive oil
2 garlic cloves, halved
12 fresh figs or small plums, stone removed
12 slices prosciutto
6 baby bocconcini
16 fresh basil leaves
80ml (1/3 cup) extra virgin olive oil
60ml (1/4 cup) fresh lemon juice
2 tablespoons honey
2 teaspoons wholegrain mustard
2 tablespoons coarsely chopped toasted walnuts
Instructions
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 center 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.
Key Points About Ingredients:
- Fresh figs are at their peak in late summer and early autumn — choose plump, slightly soft figs with unbroken skin for the sweetest, most luxurious flavour.
- Prosciutto should be sliced paper-thin so it wraps delicately around the figs without overpowering their natural sweetness.
- Baby bocconcini is a fresh, mild cow's milk cheese that adds a creamy contrast; tearing rather than cutting it creates a rustic texture that soaks up the dressing beautifully.
- Toasted walnuts add a welcome crunch and a subtle bitterness that balances the honey and sweet figs.
- Wholegrain mustard in the dressing provides gentle heat and texture, elevating a simple vinaigrette into something more complex and interesting.
- Ciabatta's open, airy crumb chars beautifully on a grill pan, creating a sturdy yet light base that won't go soggy under the toppings.
Key Nutritional Insights:
- Fresh figs are a good source of dietary fibre and natural sugars, providing quick energy alongside potassium, which supports healthy blood pressure.
- Prosciutto contributes a notable amount of protein and sodium per serving, so no additional salt may be needed when seasoning the dish.
- Extra virgin olive oil is rich in heart-healthy monounsaturated fats and polyphenol antioxidants, making this dressing both flavourful and nutritious.
- Walnuts provide plant-based polyunsaturated fats including omega-3 alpha-linolenic acid, supporting cardiovascular and cognitive health.
- Bocconcini is a source of calcium and protein, contributing to bone health in each serving.
- Lemon juice adds a meaningful dose of vitamin C, which also helps the body absorb non-haem iron from the walnuts and basil.
Nutrition Facts
- Serving Size1
- Amount per serving
- Calories620
- Standard DV% Daily Value*
- Total Fat38 g72 g52.78%
- Saturated Fat9 g20 g45%
- Trans Fat0 g
- Polyunsaturated Fat7 g
- Monounsaturated Fat20 g
- Cholesterol42 mg300 mg14%
- Sodium820 mg2300 mg35.65%
- Total Carbohydrate52 g275 g18.91%
- Dietary Fiber5 g28 g17.86%
- Total Sugars30 g
- Added Sugars9 g50 g18%
- Sugar Alcohal0 g
- Protein18 g50 g36%
- Vitamin D (Cholecalciferol)4 mcg20 mcg20%
- Calcium180 mg1300 mg13.85%
- Iron2 mg18 mg11.11%
- Potassium580 mg4700 mg12.34%
- Vitamin A420 mcg900 mcg46.67%
- Vitamin C (Ascorbic Acid)14 mg90 mg15.56%
- Vitamin E (Tocopherol)4 mg15 mg26.67%
- Vitamin K28 mcg120 mcg23.33%
- Vitamin B1 (Thiamin)0.3 mg1.2 mg25%
- Vitamin B2 (Riboflavin)0.2 mg1.3 mg15.38%
- Vitamin B3 (Niacin)3 mg16 mg18.75%
- Vitamin B6 (Pyridoxine)0.2 mg1.7 mg11.76%
- Folate48 mcg400 mcg12%
- Vitamin B12 (Cobalamine)0.4 mcg2.4 mcg16.67%
- Biotin4 mcg30 mcg13.33%
- Vitamin B5 (Pantothenic acid)0.5 mg5 mg10%
- Choline38 mg550 mg6.91%
- Phosphorus220 mg1250 mg17.6%
- Iodine10 mcg150 mcg6.67%
- Magnesium38 mg420 mg9.05%
- Zinc1.4 mg11 mg12.73%
- Selenium14 mcg55 mcg25.45%
- Copper0.3 mg0.9 mg33.33%
- Manganese0.6 mg2.3 mg26.09%
- Chromium2 mcg35 mcg5.71%
- Molybdenum8 mcg45 mcg17.78%
- Chloride480 mg2300 mg20.87%
