Description
This indulgent Fig Honey Ricotta Mascarpone Dip with Crispy Prosciutto is a luscious and savory appetizer perfect for entertaining. Creamy ricotta and mascarpone cheese are blended with sweet fig preserves, honey, and aromatic herbs, then baked to a bubbly golden perfection topped with crispy prosciutto and fresh figs. Serve it warm with crostini, crackers, or sliced baguette for a delightful party treat that combines sweet, savory, and creamy flavors in every bite.
Ingredients
Scale
For the Dip
- 1 (15 ounce) container whole milk ricotta cheese
- 8 ounces mascarpone cheese, softened to room temperature
- 1/4 cup fig preserves
- 1 tablespoon honey
- 1 teaspoon chopped fresh rosemary, plus extra for topping
- 1/4 teaspoon nutmeg
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- Freshly cracked black pepper, to taste
- 6 ounces freshly grated fontina cheese, divided
For the Topping
- 1 ounce prosciutto
- Chopped fresh figs, for serving
For Serving
- Crostini, crackers, sliced baguette, or chips
Instructions
- Prepare the Pan: Grease an 8×10 baking dish (or a similar size) with softened butter or cooking spray to prevent the dip from sticking. Set aside while preparing other ingredients.
- Make the Crispy Prosciutto: Preheat your oven to 375°F (190°C). Lay the prosciutto slices flat on a foil-lined baking sheet. Bake for 7-8 minutes until the prosciutto is crispy but not burnt. Keep a close eye as it can burn quickly due to thinness. Allow to cool, then chop or crumble into small pieces for topping.
- Mix the Dip: In a medium bowl, combine the whole milk ricotta, softened mascarpone cheese, fig preserves, honey, chopped fresh rosemary, nutmeg, garlic powder, salt, and freshly cracked black pepper. Stir until all ingredients are thoroughly mixed and smooth. Add half of the grated fontina cheese and mix again to distribute evenly.
- Assemble and Bake the Dip: Spread the dip mixture evenly into the prepared baking dish. Sprinkle the remaining grated fontina cheese evenly over the top. Bake in the preheated oven for 30 minutes, or until the top is golden and the dip is bubbly. If the top is not golden enough after baking, place the dish under the broiler for a few minutes, watching carefully to avoid burning.
- Rest and Garnish: Remove the dip from the oven and let it sit for 15-20 minutes. It will initially be loose and slightly watery but will set as it cools. Before serving, top the warm dip with the crumbled crispy prosciutto, chopped fresh figs, and additional chopped rosemary for a fresh aroma and flavor burst.
- Serve: Serve the dip warm with crostini, crackers, sliced baguette, or chips for a delicious and impressive appetizer.
Notes
- Use whole milk ricotta for the creamiest texture; part-skim may result in a drier dip.
- Keep a close eye on the prosciutto while baking to prevent burning due to its thinness.
- If fresh figs are not in season, dried or frozen figs can be used as a substitute for topping, but fresh is preferred.
- Allowing the dip to rest after baking helps it set for easier serving and better texture.
- This dip can be prepared a day ahead; assemble and bake just before serving to enjoy the best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Keywords: Fig dip, ricotta dip, mascarpone dip, crispy prosciutto, baked cheese dip, fig preserves appetizer, party dip, Italian appetizer
