Consider this the cheese board that learned time management. Prosciutto Fig Jam and Whipped Ricotta Bougie Pockets deliver all the sweet salty creamy magic without the pile of dishes or the existential stare at a wedge of brie. You get cloud light ricotta, jammy figs, and a whisper of lemon tucked into soft bread, then a quick toast for golden edges you can hear.
These little pockets hit that apéro sweet spot. They read like a cocktail party, taste like you fussed, and require about the same energy as making a PB and J. That is the thesis.
Why You Will Love This Recipe
- Bougie pockets with real dinner party energy, zero stress.
- Pantry friendly with ricotta and jam, plus deli case prosciutto.
- Works hot or cold, fresh or from the freezer.
- Toddler friendly with easy swaps.
- Photographs like a dream for Pinterest and still tastes like a snack you actually want.
Tips, Tricks, and Variations
Whip the ricotta. A quick whisk with lemon zest makes it spreadable and cloud light. If you want ultra smooth, give it 15 seconds in a mini processor. Use a wide glass or a cutter and save the crusts for breadcrumbs or croutons. Toasting is optional, but that little bit of butter in a skillet gives you the golden ring that makes people ask for the recipe.
Variations are a choose-your-own-adventure. Swap fig for cherry or strawberry preserves. Add hot honey if you like sweet heat. Trade prosciutto for turkey or go vegetarian with fresh mozzarella. For apéro, cut into quarters and finish with crushed pistachios or a dot of extra jam on the platter so everyone knows what they are in for.
Serving and Pairings
These love a light bitter spritz, a cold pilsner, or sparkling water with a lemon slice. Pair with marinated olives, a simple salad, or air fryer spiced nuts. For a make ahead moment, freeze a batch and toast from frozen right before friends arrive.
FAQ
Can I make these ahead?
Yes. Assemble, freeze on a tray, then bag. Toast from frozen on low heat until the center is warm or air fry at 170 C for 5 to 7 minutes.
What bread works best?
Soft sandwich or milk bread seals cleanly and stays tender. Sourdough is tasty but does not seal as well.
How do I make this vegetarian?
Skip prosciutto and add fresh mozzarella or a thicker layer of ricotta. A smear of pesto is also nice.
Prosciutto Fig Jam and Whipped Ricotta Bougie Pockets
Ingredients
Bougie Pockets
- 8 slices soft sandwich or milk bread
- 1 cup whole milk ricotta cold
- 1 teaspoon lemon zest
- 1 teaspoon honey optional
- Pinch fine salt
- Freshly ground black pepper
- 4 tablespoons fig jam
- 8 thin slices prosciutto
- Small handful baby arugula or torn basil optional
- 1 tablespoon butter or olive oil for toasting, optional
Instructions
- Whisk ricotta with lemon zest, honey, salt, and pepper until fluffy.
- Cut 8 bread rounds with a cutter or wide glass.
- Spread 1 tablespoon ricotta on 4 rounds. Top each with 1 tablespoon fig jam, 2 folded slices prosciutto, and arugula or basil if using.
- Cap with remaining rounds and press to seal, or crimp with a fork.
- Optional toasting: warm a skillet with butter or oil. Toast 1 to 2 minutes per side until golden.
- Finish with black pepper. Serve warm or pack for later.