Name: Prosciutto Platter with Marinated White Figs and Gorgonzola
Ingredients: 1/4 cup white wine vinegar; 1 orange, zested and juiced; 1/4 cup honey; 1 cinnamon quill; 1 tbsp mustard seeds; 4 bay leaves; 10 baby white figs; 400g Don Prosciutto; 20g baby rocket; 100g Gorgonzola; Walnut bread, to serve

Use this by default

Choose Step-by-step to follow one instruction at a time, or Full method to see all instructions together. Turn this on to save the selected view as your default on mobile and tablet.

Bring vinegar, orange juice and zest, honey, cinnamon, mustard and bay leaves to boil. Remove from heat. Place figs in sterilized jars then pour hot marinade over to cover. Seal jars and cool. Figs will keep unopened for 2-3 months
Arrange prosciutto on platter, folding pieces in piles. Top with figs and rocket. Drizzle with fig marinade. Serve with Gorgonzola and walnut bread

Bring vinegar, orange juice and zest, honey, cinnamon, mustard and bay leaves to boil. Remove from heat. Place figs in sterilized jars then pour hot marinade over to cover. Seal jars and cool. Figs will keep unopened for 2-3 months
Arrange prosciutto on platter, folding pieces in piles. Top with figs and rocket. Drizzle with fig marinade. Serve with Gorgonzola and walnut bread

Bring vinegar, orange juice and zest, honey, cinnamon, mustard and bay leaves to boil. Remove from heat. Place figs in sterilized jars then pour hot marinade over to cover. Seal jars and cool. Figs will keep unopened for 2-3 months
Arrange prosciutto on platter, folding pieces in piles. Top with figs and rocket. Drizzle with fig marinade. Serve with Gorgonzola and walnut bread