Balsamic Marinated Figs Served with Buffalo Mozzarella, Prosciutto di Parma and Watercress


 250ml balsamic vinegar

100g caster sugar

100ml water

5 cloves garlic, peeled and thinly sliced

salt and pepper

1 sprig thyme

8 fresh figs, sliced in half

8 slices prosciutto di Parma

2 bunches watercress, picked and washed

50ml olive oil

8 slices buffalo mozzarella to serve

In a small saucepan combine balsamic vinegar, water, sugar and garlic. Bring to the boil, and cook till the sugar is melted, 1-2 minutes. Set aside to cool. Place the figs in a medium plastic container and spoon on 3/4 of the vinegar mix. Reserve 1/4 of the vinegar for the dressing. Add a sprig of thyme, cover and marinate for at least 2 hours.

In a large bowl, place the prosciutto, watercress and reserved vinegar. Add the olive oil and toss. Heat a fry pan on medium/hot and cook the figs till caramelized and heated through. Arrange 4 half figs on each plate. Place tossed watercress and proscuitto salad on top of figs along with 2 slices of buffalo mozzarella, seasoned with salt and pepper on the side. Drizzle with the dressing and serve. Serves 4

Recipe by Joe Camilleri


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