Marinated figs with prosciutto, mozzarella & basil

Contains pork – recipe is for non-Muslims only
These cute bites are a sophisticated step up from the old favourite of cheese and pineapple on sticks

  • Ready in 45 minutes - 1 hour
  • Easy

Nutrition per serving

  • kcal 61
  • fat 5g
  • saturates 2g
  • carbs 1g
  • sugars 0g
  • fibre 0g
  • protein 4g
  • salt 0.05g


  • 2 large or 4 small ripe figs
  • 3 tbsp basil-infused oil
  • 2 tsp red wine vinegar
  • 8 slices prosciutto, halved lengthways
  • 16 bocconcini (baby mozzarella balls)
  • 16 medium-sized basil leaves
  • 16 short wooden skewers


Preparing ahead
The figs can be marinated and threaded on the sticks with the other ingredients up to 2 hours in advance and kept covered in the fridge. Remove 30 minutes before you need them, so they reach room temperature. Drizzle with the dressing just before serving.


  1. Cut the figs into 16 wedges and sit them in a non-metallic bowl. Mix together the oil and vinegar, then pour it over the figs. Season well with salt and pepper, and leave to marinate at room temperature for about 30 minutes.

  2. When the figs have marinated, thread each wedge on to a wooden skewer with some prosciutto, mozzarella and a basil leaf. The order in which you thread them is entirely up to you.

  3. Once you have made all 16, sit them on a plate and drizzle over the remaining marinade. Serve at room temperature rather than straight from the fridge, so all the flavours are at their best.

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