Prosciutto & Figs with Whipped Ricotta
Salty, sweet, and impossibly chic, this prosciutto and fig bite piled on whipped ricotta is the ultimate aperitivo snack — especially with a bubbly Lucci Spritz to balance it all out. It’s effortless elegance on a crostini.
This is the kind of appetizer that looks fancy but takes almost no effort — always a win. Silky prosciutto and lush, jammy figs draped over a cloud of lemon-kissed whipped ricotta hit every salty-sweet-creamy note imaginable. A drizzle of honey and a sprinkle of thyme take it straight into “I could eat this forever” territory. Paired with a bright, citrusy Lucci Spritz, the bubbles and bitterness cut through the richness while the fig mirrors Lambrusco’s dark fruit for a match made in aperitivo heaven.
Whole-Milk Ricotta Cheese
2 cups
Extra-Virgin Olive Oil
1 Tbsp, plus more for drizzling
Fresh Lemon Juice
1 Tbsp
Sea Salt
1/2 tsp
Prosciutto
6-8 slices
Fresh Figs
8 figs, halved or quartered depending on size
Honey
drizzle
Lemon Zest
sprinkle
Fresh Thyme Leaves
sprinkle
Flaky Sea Salt
a pinch
Instructions:
serves 2
Make the Whipped Ricotta
In a food processor, blend ricotta, olive oil, lemon juice, and sea salt until smooth and airy (about 1 minute).
In a food processor, blend ricotta, olive oil, lemon juice, and sea salt until smooth and airy (about 1 minute).
Assemble
Spread the whipped ricotta onto a serving platter or individual crostini.
Layer prosciutto slices and nestle fig halves or quarters over the ricotta.
Spread the whipped ricotta onto a serving platter or individual crostini.
Layer prosciutto slices and nestle fig halves or quarters over the ricotta.
Finish
Drizzle lightly with honey and a little extra olive oil.
Sprinkle with lemon zest, fresh thyme leaves, and a pinch of flaky sea salt.
Drizzle lightly with honey and a little extra olive oil.
Sprinkle with lemon zest, fresh thyme leaves, and a pinch of flaky sea salt.
