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!

I know this might sound like it’s a litttttle bit of a weird combo of flavors, but trust me when I say it’s SO good and addicting. It’s slightly sweet from the honey and fig preserves, and salty from the cheeses and crispy prosciutto on top. I wanted to make an app that didn’t resemble any type of Thanksgiving flavors, because I always like starting the day off with non-Thanskgiving food so I can really really enjoy dinner and the classic flavors of Thanksgiving. You know?

The one thing I will say about this dip, is that you have to let it sit for 20 minutes or so to set, because it’s pretty “thin” when it comes out of the oven, just due to the nature of ricotta cheese. Kind of like you do lasagna. The ricotta will set if you just let it be for a bit after it bakes!

This dip is really delicious at room temperature too, so you don’t have to worry about keeping it hot.

So it’s a perfect app to make when you have people coming in and out all day, and if you want to warm it up a bit, you can just stick it in the oven for a few minutes to reheat it! Overall though, it’s still delicious at room temp!

This mixture of cheeses are some of my absolute favorites – mascarpone, ricotta, and fontina. All super creamy, mild, and they’re just perfect together. And when you add a little honey and fig preserves, you get that sweet and savory combination of flavors. It’s the best!

The key here is to mix the ricotta, mascarpone, and half of the fontina together for the dip, and then save the rest of the fontina to sprinkle on top. You get two layers of cheesiness and it’s absolutely delish!

And better yet, if you can find fresh figs (they’ve been spotty for me over the past few weeks), dice some up and sprinkle them on top for extra fig flavor!

Omg and I forgot to talk about the crispy prosciutto! It’s pretty much like bacon, only super thin and slightly saltier. I discovered this hack from a family friend of mine, but basically, you just bake the prosciutto on a foil-lined cookie sheet for about 7 minutes or until it’s super crispy. Then you just crumble it up, and it’s like the prosciutto version of bacon. It’s amazing.

I also made crostini with it this summer and that’s out of this world delicious too!

And don’t forget the sprinkle of fresh rosemary on top. It really makes it!

Print

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!