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Overhead shot of a baking dish filled with a creamy dip topped with chopped figs and crispy prosciutto with a crostini resting in the dip

Fig Honey Ricotta Mascarpone Dip with Crispy Prosciutto

This Fig Honey Ricotta Mascarpone Dip with Crispy Prosciutto is an incredibly delicious sweet and savory dip made with ricotta cheese, mascarpone, fontina, fig preserves, and honey! It gets topped with a sprinkle of crispy prosciutto, and it's delicious served with crostini or your favorite crackers!

Servings 6
Author Molly | Spices in My DNA

Ingredients

  • 1 ounce prosciutto
  • 1 (15 ounce) container whole milk ricotta*
  • 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
  • 6 ounces freshly grated fontina
  • chopped fresh figs for serving
  • crostini, crackers, sliced baguette, or chips for serving

Instructions

  1. Grease a 8x10 baking dish (or something close to that) with softened butter or cooking spray. Set aside.

  2. Make the crispy prosciutto. Preheat oven to 375℉. Place slices of prosciutto on a foil lined baking sheet and bake for 7-8 minutes or until crispy. (Be careful, it can burn quickly since it's so thin!) Let cool and then chop or crumble into small pieces.

  3. For the dip, combine the ricotta, mascarpone, fig preserves, honey, rosemary, nutmeg, garlic powder, salt, and a few cracks of freshly ground black pepper in medium bowl until combined. Add half of the fontina and mix to combine.

  4. Spread dip into the prepared pan and sprinkle evenly with the other half of grated fontina. Bake for 30 minutes or until golden and bubbly. If top doesn't seem to be golden enough, place under the broiler for a few minutes. Let dip sit for 15-20 minutes (it will be loose and slightly watery at this point), until it is set. Top with crumbled prosciutto, chopped fresh figs, and chopped rosemary. Enjoy with crostini, sliced baguette, and/or your favorite crackers!

Recipe Notes

*Don't use part skim ricotta for this recipe - it contains too much moisture and will make the dip too watery. Whole milk ricotta is the way to go!