Pickled Fig Sandwich with Ricotta and Prosciutto

Pickled Fig Sandwich with Ricotta and Prosciutto
Staff Writer

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.

Notes

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

Ingredients

For the pickled figs

  • 1 1/2  Cup  water
  • 1 1/2  Cup  cider vinegar
  • 4  Tablespoons  ginger, peeled and cubed
  • 1/2  Cup  sugar
  • 1  Cup  fresh figs

For the sandwich

  • slices white crusty bread
  • 1/4  Cup  ricotta
  • 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.

Nutritional Facts

Total Fat
49g
70%
Sugar
7g
8%
Saturated Fat
16g
67%
Cholesterol
190mg
63%
Carbohydrate, by difference
125g
96%
Protein
71g
100%
Vitamin A, RAE
413µg
59%
Vitamin B-12
2µg
83%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
299mg
30%
Choline, total
14mg
3%
Fiber, total dietary
21g
84%
Folate, total
193µg
48%
Iron, Fe
23mg
100%
Magnesium, Mg
173mg
54%
Manganese, Mn
3mg
100%
Niacin
21mg
100%
Pantothenic acid
3mg
60%
Phosphorus, P
880mg
100%
Riboflavin
2mg
100%
Selenium, Se
111µg
100%
Sodium, Na
518mg
35%
Thiamin
3mg
100%
Water
744g
28%
Zinc, Zn
8mg
100%

Pickle Shopping Tip

Look for glass jars with metal lids (preferably Mason jars). They are more easily sanitized than plastic containers.

Pickle Cooking Tip

When pickling foods, invert the jar for about 5 minutes after sealing it to ensure a tight seal.