Figs with "kathoura", cured ham and basil leaves

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Figs with kathoura, cured ham and basil leaves

Fig, an Ikarian favorite fruit, is rich in health benefiting nutrients, anti-oxidants and vitamins. This is an adaptation of the renown italian antipasto dish "prosciutto e fichi", an extremely easy dish, great as starter or a snack. Here served with the popular local goat's cheese called "kathoura".


Serves 2

2-3 fresh figs cut in half

100gr. kathoura or any other goat's cheese you prefer cut in slices (or into large chunks depending on the cheese texture)

3-4 slices of dry-cured ham like prosciutto 

1 1/2 tablespoon extra virgin olive oil

1 teaspoon icaria pure pine tree honey

1 1/2 tablespoon balsamic vinegar

few fresh basil leaves

freshly ground black pepper

  1. Rinse figs, trim off stems, and cut fruit into half or quarters lengthwise.
  2. Rinse and dry the fresh basil leaves. 
  3. Whisk together the honey, olive oil and the balsamic vinegar with salt.
  4. Arrange prosciutto, kathoura cheese and figs overlapping slightly, on a plate. Arrange basil leaves on top. 
  5. Drizzle evenly with the honey dressing and add some freshly ground pepper before serving. 

 * For a vegetarian version, this recipe works perfectly well even without the curd ham.

Figs with "kathoura", cured ham and basil leaves