Name: Fresh Fig, Ricotta, And Prosciutto Pie
Yield: 4 servings
Ingredients: 1 (15 ounce) container ricotta cheese; 4 large eggs; 1 cup milk; 2 tablespoons all-purpose flour; 1/2 teaspoon kosher salt; 1/8 teaspoon fresh ground black pepper; 1 cup lightly packed fresh basil leaf; 2 slices prosciutto di Parma, minced (2 ounces); 4 ounces fresh goat cheese, well chilled and crumbled; 4 -6 large ripe figs, stems trimmed, cut into 1/4 inch thick rounds

Servings: 4 persons

1 (15 ounce) container ricotta cheese
4 large eggs
1 cup milk
2 tablespoons all-purpose flour
1/2 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper
1 cup lightly packed fresh basil leaf
2 slices prosciutto di Parma, minced (2 ounces)
4 ounces fresh goat cheese, well chilled and crumbled
4 -6 large ripe figs, stems trimmed, cut into 1/4 inch thick rounds

1
Preheat oven to 350u00b0; butter a 9-inch pie plate.
2
Whisk the ricotta, eggs, milk, flour, salt, and pepper in a large bowl until blended.
3
Finely chop the basil in a food processor or by hand; add the basil, prosciutto, and half of the goat cheese to the ricottal mixture; stir until blended.
4
Pour the mixture into the prepared pie pan; arrange the figs in concentric circles on top of the filling; sprinkle with the remaining goat cheese.
5
Bake 45-50 minutes, until the edges are lightly browned and the center is almost set; let stand 10-15 minutes before serving.
6
To serve, spoon onto plates; serve either warm or at room temperature.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Fresh Fig, Ricotta, And Prosciutto Pie

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