Easter is a time for celebrating life and spending it with the ones you love. It is a time filled with drinks and appetisers, feasting on delicious roasted treats and finishing off with wonderful cakes and desserts.
Along with Christmas, it is one of my favourite times of the year. While I have already shared a recipe for a showstopper Easter dessert, given we are less than a week out from Easter Sunday I thought I would share a quick and delicious appetiser that works perfectly on a cheese plate, or on its own as a large canapé.
These fig and prosciutto roses take no cooking and only have three ingredients. They look beautiful and are deliciously simple. As with most Italian dishes, the key to the success of these beauties is to buy the best quality ingredients you can afford – Prosciutto, figs and fresh honeycomb.
Sure, you can make these with a drizzle of honey instead of honeycomb, but there is something about the waxiness of the fresh honeycomb that works beautifully with the salty prosciutto and the internal texture of the figs.
The fresh honeycomb I buy from independent fruit and vegetable shops here in Sydney. The honeycomb will last for ages and is perfect placed on a cheese board, served on pancakes or put on toasted banana bread. Wherever you use honey, you can use fresh honeycomb.
I recommend buying your prosciutto from an Italian butcher. Here in Sydney, I buy all my Italian meats from Pino’s Dole Vita – the prosciutto is cured on site and sliced thinly to order. Pre-packaged sliced prosciutto is too hard and won’t fold into the rose shape you are looking for.
Fig and Prosciutto Roses
- 6 fresh figs
- 6 large slices prosciutto
- Fresh honeycomb, to serve
The skin of figs bruise easily so be gentle when handling them. Place a fig on your chopping board and slice lengthways from the top down ensuring you don't cut all the way to the bottom. turn the fig and cut down again across the first cut also making sure you don't cut through the bottom. Use your hands to gently pull open the fig quarters. Repeat with remaining figs.
Take a piece of prosciutto and twist it into a long strand. Wrap it around itself to form a rosette and then place in the centre of a fig. Repeat with remaining prosciutto and top each piece of prosciutto with a little honeycomb to serve.