Involtini di prosciutto e fichi (creamy figs rolled in Parma ham)

Gino D`Acampo`s easy, cheesy fig, tomato and Parma ham rolls are luscious on the lips, but light on the hips!
By Gino D'Acampo
Involtini di prosciutto e fichi (creamy figs rolled in Parma ham)
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 20 minutes
  • Effort: medium



  • 6 large plum tomatoes
  • 1 pinches black pepper
  • 6 tbsp extra virgin Italian olive oil
  • 6 large figs
  • 100 g soft cream cheese
  • 3 tbsp chives, finely chopped
  • 12 Parma ham, slices
  • 4 tbsp honey


1. Cut the tomatoes in half, season with salt and pepper, drizzle with 2 to 3 tablespoons of extra virgin olive oil and grill for about 5 minutes until softened. 2. Peel the figs and discard the skin. Cut the figs in half. 3. Mix the cheese and chives together and add a tablespoon of the extra virgin olive oil. Season to taste with salt and freshly ground black pepper. 4. Place a slice of ham lengthways on a chopping board and place half a fig at one end. Put a teaspoon of the soft cheese mixture on top of the fig and then place half a tomato on the cheese. Very gently roll the figs, cheese and tomato into the Parma Ham. 5. Place three Avvoltini on each plate. Drizzle on some extra virgin olive oil and honey and serve immediately with some toasted bread.

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