Pickled Fig Sandwich with Ricotta and Prosciutto Recipe


Nutrition

Cal/Serving: 1,402
Daily Value: 70%

High-Fiber
Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat33g50%
Saturated13g66%
Trans0g0%
Carbs178g59%
Fiber10g39%
Sugars130g0%
Protein87g174%
Cholesterol210mg70%
Sodium7265mg303%
Calcium345mg34%
Magnesium188mg47%
Potassium2350mg67%
Iron11mg59%
Zinc10mg65%
Vitamin A490IU10%
Vitamin C3mg5%
Thiamin (B1)2mg120%
Riboflavin (B2)1mg59%
Niacin (B3)16mg80%
Vitamin B61mg72%
Folic Acid (B9)81µg20%
Vitamin B122µg41%
Vitamin D2µg1%
Vitamin E1mg5%
Vitamin K11µg13%
Fatty acids, total monounsaturated13g0%
Fatty acids, total polyunsaturated4g0%
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Jessica Chou

A great sandwich has a fine balance between salty and sweet. In this sandwich, by pickling the figs you're adding a bit of both sensations. The whole package is rounded out by a meat no one can argue with — proscuitto — and ricotta cheese for a subtle addition of texture and flavor. Picked figs can be kept for any rainy day, but they make an excellent addition to a sandwich like this.

See all prosciutto recipes.

Click here to see 8 Fantastic Fig Recipes.

3.5
Ratings4

INGREDIENTS

For the pickled figs :

  • 1 1/2 cups water
  • 1 1/2 cups cider vinegar
  • 4 tablespoons ginger, peeled and cubed
  • 1/2 cup sugar
  • 1 cup fresh figs

For the sandwich :

  • 2 slices white crusty bread
  • 1/4 cup ricotta
  • 3 pieces of prosciutto

DIRECTIONS

For the pickled figs :

Combine the water, vinegar, ginger, and sugar in a saucepan and bring to a boil. Let the mixture boil for 10 minutes, stirring occasionally. Using a fork, poke holes in the figs so they will be able to absorb the liquid. Add the figs to the mixture and reduce the heat to a simmer. Let the figs cook for 2-3 hours, depending on your preference. Refrigerate if not using immediately.

For the sandwich :

Toast the bread until it browns slightly. If the figs are still warm, cut them in half (as many as you would like) and place them on the bottom slice of bread. Spread on the ricotta and add the proscuitto and the top slice of bread. Serve warm.

Recipe Details

Servings: 1
Total time: 3 hours

Notes and Substitutions:

Note: The figs can be made up to a week in advance and stored in a refrigerator.



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