Ancient Roman Italian Fig Bread
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 15-20 minutes
- 2 loaves bread
- 1/2 cup garlic butter
- 250g/8.8ozs Danish feta cheese
- 1 cup mozzarella cheese
- 1/2 cup mascarpone
- 12 slices prosciutto (or make vegetarian by subbing with 1/2 cup fig jam and omit garlic butter)
- 4 ripe figs
Step 1 - Preheat oven to 180C/350F. Slice into the bread being careful not to cut all the way to the bottom. Spread the bread with garlic butter and prosciutto (or jam) on every second slit. Process the feta, mozzarella and mascarpone together and then stuff into the crevices.
Step 2 - Wrap in foil or parchment and bake for 15 minutes until the cheese has melted. Slice fresh figs up and wedge inside the slits.