Baked figs with halloumi, prosciutto and basil recipe
It’s quite easy for one person to put away a whole tray of these; the combination of salty ham and melted cheese with the sweet figs is heavenly, especially served hot from the oven. Serve them as a starter with a few bitter salad leaves, or a decadent bite with drinks.
Recipe from Roasting Tray Magic by Sue Quinn, published by Quadrille (£25). Photography © Faith Mason.
Ingredients
- 5 tbsp olive oil, for greasing and drizzling
- 180 g halloumi cheese
- 12 large basil leaves
- 6 large ripe figs, halved lengthways
- 12 long slices of prosciutto ham, about 100g
- 1 tbsp runny honey, or to taste (optional)
- 5 tbsp olive oil, for greasing and drizzling
- 6.3 oz halloumi cheese
- 12 large basil leaves
- 6 large ripe figs, halved lengthways
- 12 long slices of prosciutto ham, about 100g
- 1 tbsp runny honey, or to taste (optional)
- 5 tbsp olive oil, for greasing and drizzling
- 6.3 oz halloumi cheese
- 12 large basil leaves
- 6 large ripe figs, halved lengthways
- 12 long slices of prosciutto ham, about 100g
- 1 tbsp runny honey, or to taste (optional)
Details
- Cuisine: Mediterranean
- Recipe Type: Canapé
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 10 mins
- Serves: 6
Step-by-step
- Preheat the oven to 200°C/400°F/gas mark 6 and lightly oil a 30x20x5cm (12x8x2in) roasting tray.
- Cut the halloumi into six 5mm (0.2in) slices, then cut each slice in half to make 12 small rectangles.
- Fold a basil leaf in half, place it on the cut side of a fig half and top with a piece of halloumi. Wrap in a piece of prosciutto and transfer to the roasting tray. Repeat.
- Drizzle with olive oil and roast for 10 minutes, or until the prosciutto is starting to crisp up and the halloumi is hot. Serve immediately, drizzled with honey, if you like.
This recipe is from Roasting Tray Magic by Sue Quinn, published by Quadrille (£25). Photography © Faith Mason.
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