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Figs with mozzarella, prosciutto and vincotto

Australian Gourmet Traveller recipe for figs with mozzarella, prosciutto and vincotto.

By Lisa Featherby
  • 10 mins preparation
  • Serves 4
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Figs with mozzarella, prosciutto and vincotto
Vincotto, or cooked wine, is made with unfermented grape must, reduced to a thick sweet syrup and used as a condiment. Here we've upped the fig factor by using vincotto enriched with the fruit.


  • 8 thin slices prosciutto di San Daniele
  • 6 figs, scored in a cross at the top and squeezed lightly to open
  • 1 buffalo mozzarella (250gm), slightly pulled apart
  • ¼ cup (loosely packed) basil, torn
  • For drizzling: fig vincotto (see note) and extra-virgin olive oil


  • 1
    Arrange prosciutto, figs and mozzarella on a large plate. Season liberally and set aside until the mozzarella and prosciutto come to room temperature. Scatter with basil leaves, then drizzle with vincotto and extra-virgin olive oil to taste. Serve with toasts.


Note Fig vincotto is available from Italian grocers and select delicatessens.