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.

1
Servings
966
Calories Per Serving
Deliver Ingredients

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

  • 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.

Nutritional Facts

Total Fat
38g
54%
Sugar
3g
3%
Saturated Fat
8g
33%
Cholesterol
16mg
5%
Carbohydrate, by difference
126g
97%
Protein
23g
50%
Vitamin A, RAE
978µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
37mg
49%
Vitamin K (phylloquinone)
834µg
100%
Calcium, Ca
755mg
76%
Choline, total
46mg
11%
Copper, Cu
1mg
0%
Fiber, total dietary
23g
92%
Folate, total
318µg
80%
Iron, Fe
26mg
100%
Magnesium, Mg
239mg
75%
Manganese, Mn
5mg
100%
Niacin
13mg
93%
Pantothenic acid
2mg
40%
Phosphorus, P
505mg
72%
Riboflavin
1mg
91%
Selenium, Se
31µg
56%
Sodium, Na
294mg
20%
Thiamin
1mg
91%
Water
801g
30%
Zinc, Zn
5mg
63%

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.