These canapés combine sweet figs, salty ham, creamy cheese and fresh, fragrant basil to make a little mouthful of distinctly Italian flavours. They are easy to make but give yourself enough time as they take longer than you might think to put together.
You can prepare the figs in advance but everything else you should do no more than an hour or so before you plan on serving them, as you don’t want them to dry out.
Balsamic, honey and thyme roasted figs, mozzarella, prosciutto and basil canapés
Serves 8-10 as a canapé
For the figs:
2 tbsp. runny honey
5 tbsp. balsamic vinegar
A few sprigs of thyme, stripped
Maldon sea salt
For the rest:
1 large ball of mozzarella, about 130g
2 packets of prosciutto, about 160g
A large bunch of fresh basil
Pre heat the oven to 220oC (fan oven) and line a baking tray with tin foil.
Score the tops of each fig with a cross and gently spread each quarter open to create a bit of a well to drizzle the dressing into. Place them onto the baking tray and scrunch the sides of foil up so that the juices don’t run.
Whisk together the honey, balsamic and thyme with a fork and spoon over the figs. Put them in the oven for 10-12 minutes, until soft, taking them out half way through to spoon the juices over the figs again. Set aside to cool then cut into quarters, or smaller, depending on the size of your figs. You want them to be the right size for a mouthful when threaded onto a cocktail stick with the other components. Keep the remaining juices in a bowl, as you will use it later on to dress the canapés.
Sprinkle the figs with some salt and black pepper.
Slice the mozzarella and prosciutto roughly so that you have a piece of each to go with each slice of fig. You will also want a leaf of basil, or half if your leaves are big, to go on each stick.
When all of your components are prepared you can start to thread them onto your cocktail sticks one by one. Start with the mozzarella, then the prosciutto, then the basil and lastly a slice of fig.
Line up your canapés on a serving dish and when they are all finished, drizzle over the reserved dressing. Serve immediately.