Fresh Fig, Ricotta, and Prosciutto Pie

Serve with a salad of summer greens.

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• 1 (15 ounce) container ricotta cheese
• 4  large eggs
• 1  cup milk
• 2  tablespoons all-purpose flour
• 1⁄2 teaspoon kosher salt
• 1⁄8 teaspoon fresh ground black pepper
• 1  cup  lightly packed fresh basil leaf
• 2  slices prosciutto di Parma, minced (2 ounces)
• 4  ounces  fresh goat cheese, well chilled and crumbled
• 4 -6  large  ripe figs, stems trimmed, cut into 1/4 inch thick rounds

Directions

1. Preheat oven to 350°; butter a 9-inch pie plate.
2. Whisk the ricotta, eggs, milk, flour, salt, and pepper in a large bowl until blended.
3. Finely chop the basil in a food processor or by hand; add the basil, prosciutto, and half of the goat cheese to the ricottal mixture; stir until blended.
4. Pour the mixture into the prepared pie pan; arrange the figs in concentric circles on top of the filling; sprinkle with the remaining goat cheese.
5. Bake 45-50 minutes, until the edges are lightly browned and the center is almost set; let stand 10-15 minutes before serving.
6. To serve, spoon onto plates; serve either warm or at room temperature.