Never change a winning team! That’s what I though, when I created this plating exercise around some of Italy’s finest ingredients.
On a dollop ricotta, place fig slices and Parma ham in an overlapping circle. Top the figs with olive herb. Surround with roasted pine nuts, olive oil drizzle, balsamic vinegar pearls and geranium petals.
Mums - the food blog 
I love the combination! 🙂
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Me too 🥰🙏🏻😋
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It certainly is artistic. In my opinion, food presented in a creative way deserves to be ogled 1st, savored 2nd, eaten 3rd. You wouldn’t just gobble this down. Thanks for sharing! 🙂
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Thank you so much, dear Jen, for your lovely – and wise – words 🙏🏻 Have a fabulous day, darling 😘
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I wish I could find fresh figs. Your snapshot is beautiful! 👁👁🍃
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Thank you so much, love 😘🙏🏻🥰 Fresh figs are so delicious 😋 aren’t they?
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When I was in the south of France, a fig spritzer was served at outdoor cafés! Loved it! 🍃🌸
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That must have been delicious 😋
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The plating is stunning! I was wondering how you made the balsamic vinegar pearls. I did a search on your site to try and find how you did it, but I didn’t find it. Would you be willing to share how you made the balsamic vinegar pearls?
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I absolutely will, in a post later this year. Basically, you mix agar agar with balsamico, bring it to a boil, let it cool slightly and then drip it into super cold vegetable oil. You might be able to buy them though in your local deli. Good luck 🍀
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Thank you! I am really looking forward to your post on this. I am going to try it out, and knowing the vegetable oil has to be “super” cold could be the answer to why I have not had any success making
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Bah! I hit the send button when I was trying to scroll on the comment. 🙂
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😂 That happens to me all the time 🙈
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Try putting it into the freezer. Just for a while. Best of luck, dearie 😘
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