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Pickled Fig Sandwich with Ricotta and Prosciutto

Pickled Fig Sandwich with Ricotta and Prosciutto

Jessica Chou

A great sandwich has a fine balance between salty and sweet. In this sandwich, by pickling the figs you're adding a bit of both sensations. Picked figs can be kept for any rainy day, but they make an excellent addition to a sandwich like this.

See all prosciutto recipes.

Click here to see 8 Fantastic Fig Recipes.

Notes

Note: The figs can be made up to a week in advance and stored in a refrigerator.

Ingredients

For the pickled figs

  • 1 1/2 Cup water
  • 1 1/2 Cup cider vinegar
  • 4 Tablespoons ginger, peeled and cubed
  • 1/2 Cup sugar
  • 1 Cup fresh figs

For the sandwich

  • 2 slices white crusty bread
  • 1/4 Cup ricotta
  • 3 pieces of prosciutto

250 sandwich recipes!

Never run out of lunch ideas with our list of 250 sandwiches recipes from breakfast to tea sandwiches, chicken and beef, and vegetarian, too!

Irene Ngo Updated August 28, 2012

Ensure you never run out of lunch ideas with this list of 250 sandwich ideas.

It has been said that the first sandwich was invented back in 1762 in Sandwich, England. The Earl of Sandwich asked his servant to bring him a slice of cold meat between two pieces of bread – and the rest is history. Since then, the sandwich has spawned numerous offspring, from burgers to open-face ‘wiches to grilled and bite-sized, and even sweet ice cream sandwiches. And, we can’t forget about wraps, pitas or fajitas, too.

Bread basics: Here are some bread recipes to help get you started – classic sandwich bread, gluten-free multi-grain bread, no-knead bread with bran, and focaccia


50 Tea Sandwiches

Food Network Magazine has given an old-fashioned favorite a fun new twist.

Related To:

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Food Stylist: Anne Disrude Prop Stylist: Marcus Hay

1. Tomato-Cheddar Spread mayonnaise on white bread. Sandwich with sliced tomato, aged cheddar and watercress. Trim the crusts and cut into pieces.

2. Ham, Brie and Apple Spread softened butter and Dijon mustard inside a split loaf of French bread. Fill with deli ham, sliced Brie and sliced green apple. Cut into pieces.

3. Cucumber-Butter Mix 4 tablespoons softened butter, 1/2 teaspoon grated lemon zest and 1 tablespoon chopped fresh herbs. Spread on white bread and sandwich with sliced cucumber. Trim the crusts and cut into pieces.

4. Watercress-Butter Make Cucumber-Butter Sandwiches (No. 3) but fill with watercress instead of cucumber.

5. Grilled Shrimp-Ham Puree 1/4 cup jarred piquillo peppers with 3 tablespoons mayonnaise. Spread on white bread. Sandwich with grilled shrimp and sliced serrano ham. Trim the crusts and cut into pieces.

6. Steak au Poivre Mix 4 tablespoons each softened butter and chopped fresh herbs. Spread on baguette rounds. Top with thinly sliced steak and crushed peppercorns.

7. Pea-Prosciutto Puree 1/2 cup thawed frozen peas with 1 tablespoon each olive oil and water in a blender season with salt and pepper. Spread inside a split loaf of focaccia and fill with prosciutto and shaved Parmesan. Cut into squares.

8. Olive-Focaccia Mix 1 cup chopped olives and 3 tablespoons chopped parsley. Drizzle the inside of a split loaf of focaccia with olive oil fill with the olive mixture and sliced provolone. Cut into squares.

9. Asparagus Mix 3 tablespoons softened butter with 1 tablespoon chopped fresh herbs. Spread on pumpernickel bread cut into rectangles. Slice cooked asparagus tips in half lengthwise lay on the bread and drizzle with lemon juice and olive oil. Top with chopped hard-boiled egg, salt and pepper.

10. Anchovy–Lemon Butter Mix 1 stick softened butter with 1 tablespoon grated lemon zest. Spread on white bread. Sandwich with anchovies, sliced tomato and Bibb lettuce. Trim the crusts and cut into pieces.

11. Salmon-Cucumber Spread softened cream cheese on white bread. Sandwich with smoked salmon and sliced cucumber. Trim the crusts and cut into pieces.

12. Shrimp Salad Mix 1 cup chopped cooked shrimp with 3 tablespoons mayonnaise, 1 teaspoon each grated lemon zest and juice, and 1 teaspoon each chopped chives, parsley and capers. Sandwich white bread with the shrimp salad and Bibb lettuce. Trim the crusts and cut into pieces.

13. Crab Salad Make Shrimp Salad Sandwiches (No. 12) with 1 cup crabmeat instead of shrimp. Add sliced avocado.

14. Curried Egg Salad Mix 3 chopped hard-boiled eggs, 3 tablespoons each chopped celery, red onion and cilantro, 2 teaspoons each dijon mustard and lime juice, and 1/4 cup mayonnaise. Cut white bread into pieces and spread with mango chutney. Sandwich with the egg salad.

15. Pesto Chicken Mix 2 teaspoons pesto with 2 tablespoons olive oil brush on thin baguette rounds. Top with sliced cooked chicken breast and halved grape tomatoes. Drizzle with more pesto oil.

16. Bresaola-Artichoke Mix 4 tablespoons softened butter and 1/4 cup chopped jarred artichoke hearts season with salt and pepper. Spread on thin baguette rounds. Top with sliced bresaola and drizzle with olive oil.

17. Country Pate Spread Dijon mustard on white bread. Layer country pate and chopped cornichons on top. Top with bread spread with butter. Trim the crusts and cut into pieces.

18. Peanut Butter–Bacon Spread peanut butter on white bread. Layer chopped cooked bacon and sliced banana on top. Top with bread spread with mayonnaise. Trim the crusts and cut into pieces.

19. Liverwurst-Onion Spread Dijon mustard on pumpernickel cocktail bread. Sandwich with liverwurst and sliced red onion.

20. Manchego-Quince Trim white toast crusts and cut the bread into pieces. Top with sliced manchego, quince paste and sliced almonds.

21. Mortadella-Watercress Spread softened butter on white bread. Sandwich with sliced mortadella and watercress. Trim the crusts and cut into pieces. Top with sliced olives.

22. Ham-Cornbread Mix 6 tablespoons softened butter, 2 teaspoons chopped scallion and 1 teaspoon honey. Spread on split mini corn muffins, and fill with sliced ham and pickled jalapenos.

23. Meatloaf-Tomato Spread mayonnaise on potato bread. Sandwich with sliced meatloaf and tomato jam. Trim the crusts and cut into pieces. Top with more jam.

24. Prosciutto-Fig Spread softened butter and fig jam on the inside of a split baguette. Fill with prosciutto, sliced pears and Bibb lettuce season with salt and pepper. Cut into pieces.

25. Camembert-Fig Toast brioche slices and cut into pieces. Spread with camembert cheese. Top with sliced fresh figs and candied walnuts.

26. Eggplant-Yogurt Fill mini pita halves with chopped grilled eggplant and diced cucumber. Add a dollop of Greek yogurt mixed with chopped mint.

27. Roast Beef–Horseradish Spread horseradish cream on rye cocktail bread. Sandwich with sliced cucumber, roast beef and watercress season with salt and pepper.

28. California Chicken Cut whole-wheat toast into pieces. Spread with green goddess dressing. Sandwich with sliced smoked chicken, sliced avocado, diced tomato and sprouts season with salt and pepper.

29. Salmon Salad Combine 1 cup flaked cooked salmon, 3 tablespoons each mayonnaise, chopped chives and dill, and 1 teaspoon each Dijon mustard and lemon juice. Layer the salmon salad and sliced radishes on pumpernickel bread. Trim the crusts and cut into pieces.

30. Smoked Turkey–Apple Brush the inside of a split baguette with softened butter. Fill with smoked turkey, cheddar cheese and sliced apple, and season with salt and pepper. Slice top with a dollop of apple jelly.

31. Cheddar-Pickle Spread mayonnaise on white bread. Sandwich with pickle slices and aged cheddar. Trim the crusts and cut into pieces, then press the edges in chopped parsley.

32. BLT Mix 1/3 cup each mayonnaise and finely chopped cooked bacon season with pepper. Spread on toasted white bread. Sandwich with sliced cherry tomatoes and baby greens. Trim the crusts and cut into pieces.

33. BLT Club Make BLT sandwiches (No. 32) but add deli-sliced turkey and make a double-decker sandwich.

34. Tuna Salad Combine 12 ounces drained canned tuna, 2 tablespoons each minced red onion and chopped niçoise olives, and 1/4 cup olive oil. Drizzle the inside of mini potato rolls with olive oil fill with the tuna salad and chopped hard-boiled egg. Cut in half.

35. Sweet Onion Spread softened butter on white bread. Top with thinly sliced sweet onion and season with salt top with bread and spread with mayonnaise. Trim the crusts and cut into pieces press the edges in chopped parsley.

36. Pate–Sour Cherry Spread sour-cherry preserves on sliced brioche. Sandwich with duck or goose liver pate. Trim the crusts and cut into pieces.

37. Smoked Trout Mix 4 tablespoons softened butter with 1 teaspoon grated lemon zest. Spread on pumpernickel bread. Sandwich with flaked smoked trout and sliced cucumber and onion. Trim the crusts and cut into pieces.

38. Radish-Anchovy Mix 3 tablespoons softened butter with 4 minced anchovies. Spread on white bread and sandwich with sliced radishes. Trim the crusts and cut into pieces.

39. Blue Cheese–Grape Spread soft blue cheese on pumpernickel or black cocktail bread. Top with thinly sliced red grapes.

40. Roasted Vegetable Spread goat cheese on the bottom half of a split baguette and sun-dried tomato pesto on the top half. Fill with roasted eggplant and zucchini slices and roasted red pepper strips. Cut into pieces.

41. Caprese Layer sliced fresh mozzarella, tomatoes and basil on a split focaccia loaf. Add salt, pepper and chopped, jarred artichoke hearts drizzle with olive oil. Wrap the sandwich in plastic and place a heavy skillet on top press for 30 minutes, then unwrap and slice.

42. Peas and Carrots Puree 1/2 cup thawed frozen peas with 1 tablespoon each olive oil and water season with salt and pepper. Cut whole-grain toast into squares spread with the peas and top with shaved carrot. Drizzle with lemon juice and olive oil, sprinkle with grated parmesan and season with salt and pepper.

43. Strawberry–Cream Cheese Spread softened cream cheese on slices of date-nut bread and sandwich with sliced strawberries. Cut into pieces.

44. Pimiento Cheese Mix 2 ounces softened cream cheese, 1/2 cup each shredded cheddar and jack cheese, 1/4 cup mayonnaise, and salt and pepper to taste stir in 1/4 cup chopped pimientos. Sandwich on white bread. Trim the crusts and cut into pieces.

45. Chicken Salad Whisk 1/4 cup mayonnaise, 2 tablespoons each chopped shallot and tarragon, 2 teaspoons Dijon mustard, and salt and pepper stir in 1 cup shredded rotisserie chicken. Sandwich toasted white bread with the chicken salad, watercress and sliced cornichons. Trim the crusts and cut into pieces. Top with more cornichons.

46. Taleggio-Pear Brush softened butter inside a split baguette. Fill with fig jam, sliced pears, taleggio cheese, and salt and pepper. Cut into pieces.

47. Lemon-Berry Cut toasted English muffin halves into quarters. Spread with lemon curd and top with berries.

48. Cream Cheese and Jelly Sandwich softened cream cheese and raspberry or strawberry jelly between slices of whole-wheat bread. Trim the crusts and cut into pieces.

49. Ricotta-Orange Cut whole-wheat bread into squares. Sandwich with fresh ricotta cheese and orange marmalade.

50. Chocolate-Raspberry Sandwich chocolate-hazelnut spread and seedless raspberry jam between slices of white bread. Trim the crusts and cut into pieces.


Buttery ribbons of noodles are finished with arugula, chives, and prosciutto. Add the prosciutto at the last minute to preserve its pretty pink color.

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Recommended kitchen resources for making appetizers with ricotta cheese

Wanderlust and Wellness participates in the Amazon affiliate program. Please see my affiliate disclaimer. As an Amazon Associate, I earn from qualifying purchases.

Jennifer is the recipe developer and food photographer behind Wanderlust and Wellness since 2016. She creates easy, approachable gluten-free recipes for the everyday home cook because cooking gluten-free doesn’t mean food has to be complicated or tasteless.


50 Sandwiches

1. Steak with Blue Cheese Combine 1 tablespoon mayonnaise with 1 teaspoon steak sauce toss with 1/2 cup diced cooked steak, 1 cup chopped romaine, 1/4 diced avocado, 1/4 cup chopped tomato, 1 to 2 tablespoons crumbled blue cheese, 1 crumbled slice cooked bacon and salt and pepper. Roll up in a large flour tortilla.

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2. Pastrami with Slaw Toss 1/2 cup shredded red cabbage with 2 tablespoons apple cider vinegar and 1 teaspoon each sugar and chopped dill let sit 15 minutes. Mix 1 tablespoon yellow mustard with 1 teaspoon horseradish spread on the bottom of a split onion roll. Fill with sliced pastrami and the slaw.

3. Corned Beef with Horseradish Slaw Toss 1/2 cup shredded green cabbage with 1 tablespoon sour cream, 2 teaspoons each horseradish and water, 1 teaspoon grainy mustard and a pinch each of salt and pepper. Sandwich sliced corned beef and the slaw between 2 slices rye bread.

4. Roast Beef and Smoked Gouda Spread honey mustard on 2 slices challah bread. Sandwich sliced roast beef, sliced smoked gouda and romaine lettuce between the bread slices.

5. Spicy Roast Beef and Brie Spread 1 slice sourdough bread with pepper jelly. Top with sliced roast beef, sliced brie and watercress season with salt. Top with another slice of bread.

6. Italian Deli Mix 3 tablespoons olive oil with 2 tablespoons white wine vinegar, 1 grated small garlic clove and 1/2 teaspoon each Italian seasoning and sugar. Drizzle all but 1 tablespoon of the vinaigrette inside a split sub roll. Fill with shredded romaine and mozzarella, pepperoni, salami and prosciutto and sliced pickled peppers drizzle with the reserved vinaigrette.

7. Italian BLT Cook 4 thin slices pancetta in a skillet over medium-high heat until crisp, 5 minutes. Mix 2 tablespoons mayonnaise with 1 tablespoon chopped basil spread on 2 slices country bread. Sandwich the pancetta, baby arugula and sliced tomato between the bread slices.

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Broccoli Rabe with Lemon Ricotta (No. 8)

Broccoli Rabe with Lemon Ricotta (No. 8)

8. Broccoli Rabe with Lemon Ricotta Heat 2 tablespoons olive oil and 1 smashed garlic clove in a large skillet over high heat. Add 3 cups trimmed broccoli rabe, season with salt and cook, stirring, until charred and tender, 4 minutes. Let cool, then chop. Mix 1/2 cup ricotta with the zest of 1/2 lemon and 1/4 teaspoon kosher salt spread on 1 slice Italian bread. Top with the broccoli rabe and another slice of bread.

9. Tomato and Mozzarella with Pesto Toss 1/3 cup each quartered cherry tomatoes and mini mozzarella balls, 1/4 cup chopped roasted red pepper, 2 teaspoons minced shallot, 2 tablespoons olive oil and 1 tablespoon red wine vinegar set aside 15 minutes. Add 1 tablespoon chopped basil. Cut one-third off the top of a soft sub roll and pull out some of the inside, leaving a 1/2-inch border around the edges spread pesto inside. Fill with the tomato mixture and replace the roll top.

10. Grilled Eggplant with Mozzarella Slice 1 small Japanese eggplant 1/2-inch thick toss with olive oil and salt. Grill over medium-high heat, turning, until charred, 5 minutes. Let cool. Toss with 1 tablespoon balsamic vinegar and 1/2 tablespoon each capers and currants season with salt and red pepper flakes and let marinate 1 hour. Split 1 ciabatta roll and brush the inside with olive oil fill with the eggplant, sliced fresh mozzarella and fresh basil.

11. Veggie Pimiento Cheese Mix 1/2 cup grated cheddar with 2 tablespoons each cream cheese and diced pimientos, 1 tablespoon each mayonnaise, chopped chives and parsley and a dash of hot sauce. Stir in 1/4 cup each diced bell pepper, cucumber and celery. Spread on 2 slices sourdough bread. Sandwich shredded romaine between the bread slices.

12. Turmeric Chickpea Pulse one 15-ounce can chickpeas (drained) in a food processor with 1/2 cup mayonnaise, 1 teaspoon mustard, 1 garlic clove and 1/2 teaspoon ground turmeric season with salt and pepper. Spread on 8 slices multigrain bread. Sandwich lettuce, tomato and red onion between the bread slices. (Makes 4.)

13. Curried Cauliflower Cut 1/2 head cauliflower into small florets toss with 2 tablespoons olive oil and 1/4 teaspoon each kosher salt and curry powder. Roast at 450 degrees F until browned, about 25 minutes, sprinkling with 1/2 cup shredded mozzarella during the last 2 minutes. Let cool. Spread mango chutney on 4 slices white bread. Sandwich the cauliflower and cilantro between the bread slices. (Makes 2.)

14. Roasted Carrots with Goat Cheese Toss 1 1/2 cups thinly sliced carrots with 1 tablespoon olive oil and 1 teaspoon za'atar (Middle Eastern seasoning) roast at 425 degrees F until tender, 20 to 25 minutes. Let cool. Mash 2 ounces goat cheese, 1/4 cup chopped green olives and 3 tablespoons chopped parsley spread on 2 slices multigrain bread. Top each with the carrots, a drizzle of honey and another slice of bread. (Makes 2.)


29 figs with cheese ricotta Recipes

Figs Poached in Madeira With Cream Cheese & Ricotta Sauce

Figs Poached in Madeira With Cream Cheese & Ricotta Sauce

Fig And Ricotta Crostini

Fig And Ricotta Crostini

Figs with Ricotta, Honey, and Walnuts

Figs with Ricotta, Honey, and Walnuts

Sauteed Figs With Ricotta

Sauteed Figs With Ricotta

Marsala-Poached Figs over Ricotta

Marsala-Poached Figs over Ricotta

Fresh Fig, Ricotta, and Prosciutto Pie

Fresh Fig, Ricotta, and Prosciutto Pie

Ricotta and Fig Pie with Brioche Crust (Emeril Lagasse)

Ricotta and Fig Pie with Brioche Crust (Emeril Lagasse)

Honeyed Fig & Ricotta Appetizers

Honeyed Fig & Ricotta Appetizers

Honied Figs

Fig Semifreddo

Fig Semifreddo

Ricotta Tart With Dried Fruit Compote

Ricotta Tart With Dried Fruit Compote

Grilled Figs With Honey Ricotta

Grilled Figs With Honey Ricotta

Marinated Figs and a Ricotta Custard

Marinated Figs and a Ricotta Custard

Grilled Veal or Pork Chops with Marsala Fig Sauce, Lemon-Ricotta Orzo, Celery and Mushroom Salad (Rachael Ray)

Traditional Prosciutto Bruschetta

There’s something so delightful about the simplicity of the perfect bruschetta, and a Prosciutto Bruschetta is just what your tastebuds have been waiting for. Seasonal tomatoes are a perfect addition in the warmer months and combined with the savory yet slightly sweet Prosciutto di Parma, makes the dish complete. Guests for every sort of get-together will be fawning over this prosciutto bruschetta, so it’s best practice to save yourself just a few extra on the side. Serve with a glass of rosé or sauvignon-blanc to make them even more decadent. Take a look at some of our charcuterie board ideas for the best platter pairing suggestions.

Ingredients
  • 12 baguette slices, about 1/4-inch thick
  • 2 tablespoons olive oil
  • 1 large clove garlic, halved lengthwise
  • 6 slices Prosciutto di Parma, halved
  • 6 ounces fresh mozzarella, cut into 12 slices (or 6 slices fresh mozzarella, halved)
  • 12 basil leaves
  • 3/4 cup tomatoes, chopped
  • 2 tablespoons balsamic glaze
Instructions

Brush both sides of baguette slices with olive oil and rub with cut sides of garlic.

On a baking sheet, arrange baguette slices in a single layer and cook until lightly toasted, about 5 minutes.

Top each baguette slice with prosciutto, mozzarella, basil and chopped tomatoes, dividing evenly between toasts.


Prosciutto-Wrapped and Roasted Fig Stuffed With Goat Cheese

Ingredients

12 large figs
2 ounces creamy goat cheese
4 ounces prosciutto
1/8 cup extra-virgin olive oil
2 tablespoons honey

Wash and destem your figs, then make an X-cut from the top of each fig to about three-quarters of the way down (do not cut through the figs completely). Slightly pull the X apart to prepare for stuffing.

Fill each fig with a spoonful (or in my case, a knife swipe) of goat cheese.

Wrap a strip of prosciutto around each fig. Arrange your figs in a shallow baking dish.

In a small cup, whisk together the olive oil and honey until well blended. Dribble the sauce evenly over your stuffed and wrapped figs.

Pop the dish in the oven for 10 minutes. The goat cheese should be oozy and the figs intoxicatingly juicy.

Top with freshly cracked black pepper if you’d like. Serve as an appetizer or side dish for four lucky people!

Linda Ly

I'm a plant lover, passionate road-tripper, and cookbook author whose expert advice and bestselling books have been featured in TIME, Outside, HGTV, and Food & Wine. The No-Waste Vegetable Cookbook is my latest book. Garden Betty is where I write about modern homesteading, farm-to-table cooking, and outdoor adventuring — all that encompass a life well-lived outdoors. After all, the secret to a good life is. Read more »


By Sue Lau | Palatable Pastime

This month for #BakingBloggers the theme is about calzone, the classic folded turnover pizza pie. What do you like in yours?

I have had them many ways, but the original way I tried it was the way they made it at Mario’s Villa in Satellite Beach Florida, which included ham, ricotta and mozz. In this version, I have updated that by using prosciutto, which is probably more authentic.

I have a busy week this week, so be sure to check back in- I have recipes going up every day and also some extra recipes will be appearing over and above my usual that I have been working on that I am playing in a Ready Set Cook contest at an online cooking community in which I participate. There will be four of those. It’s sort of like Chopped, albeit with no television cameras and all done online, and not in person. Stay tuned!

Be sure to scroll down and see the other blogger recipes this month. We have quite the selection!


Classic Ham and Ricotta Calzone

  • Servings: 4
  • Time: 2hr 30mins
  • Difficulty: moderate


Watch the video: Ανοικτό σάντουιτς με άλειμμα γιαουρτιού με σύκο και προσούτο (January 2022).