Prosciutto Fig Jam and Whipped Ricotta Bougie Pockets
Cheese board energy in pocket form with silky ricotta, salty prosciutto, and jammy figs sealed inside soft bread. Toast the edges for golden crunch.
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.
Notes
Swaps: any berry preserves, hot honey for heat, turkey or mozzarella instead of prosciutto. Make ahead: freeze assembled, toast from frozen on low heat 3 to 4 minutes per side or air fry at 170 C for 5 to 7 minutes. Toddler tip: make minis, skip prosciutto, keep seasoning mild. Apéro: cut into halves or quarters and garnish with crushed pistachios.