Ingredients

Preparation

Preheat the oven to 350 F (180 C).
Prepare a 12-square or muffin mold, lining it with paper cups.

In a bowl, whisk together the eggs, flour, and baking powder.
Gradually add the olive oil and warm milk.
Add the shredded mozzarella and mix.

Gently fold in the figs, goat cheese, and prosciutto with a spatula.
Divide the mixture among the molds and bake for 25 to 30 minutes.
Serve warm or cold with a green salad.

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Entry

Small fig, goat cheese, and prosciutto cakes

Name: Small fig, goat cheese, and prosciutto cakes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Cuisine: France
Ingredients: 3 eggs; 1 and 1/4 cups (150 g) of flour; 2 and 1/2 teaspoons of baking powder (baking soda); 100 ml of olive oil; 1/2 cup (125 ml) of 3.25% milk; 1 cup (100 g) of shredded mozzarella; 3 large figs (about 200 g/6 oz) cut into wedges; 125 g (4 oz) of St Maure-style goat cheese, cut into wedges; 125 g (4 oz) of prosciutto, sliced

Preparation: 20 min

Cooking: 30 min

Servings: 12

These small fig, goat cheese, and prosciutto cakes are a delicious sweet and savory combination. The sweetness of the figs paired with the creaminess of the goat cheese and the salty taste of the prosciutto creates a unique gastronomic experience. Perfect for an appetizer or original starter, these cakes can be enjoyed warm or cold, offering great flexibility for your meals.