Fresh Fig, Ricotta, And Prosciutto Pie - cooking recipe

Ingredients

1 (15 ounce) container ricotta cheese
4 large eggs
1 cup milk
2 tablespoons all-purpose flour
1/2 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper
1 cup lightly packed fresh basil leaf
2 slices prosciutto di Parma, minced (2 ounces)
4 ounces fresh goat cheese, well chilled and crumbled
4 -6 large ripe figs, stems trimmed, cut into 1/4 inch thick rounds

Preparation

Preheat oven to 350\u00b0; butter a 9-inch pie plate.
Whisk the ricotta, eggs, milk, flour, salt, and pepper in a large bowl until blended.
Finely chop the basil in a food processor or by hand; add the basil, prosciutto, and half of the goat cheese to the ricottal mixture; stir until blended.
Pour the mixture into the prepared pie pan; arrange the figs in concentric circles on top of the filling; sprinkle with the remaining goat cheese.
Bake 45-50 minutes, until the edges are lightly browned and the center is almost set; let stand 10-15 minutes before serving.
To serve, spoon onto plates; serve either warm or at room temperature.