wholeliving

Figs and Prosciutto

Sweet and delicious, figs make the perfect pairing for a thin slice of Prosciutto di Parma -- which, by the way, is nitrate-free and low in saturated fat.

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Body+Soul, November/December 2006
  • Prep Time 15 minutes
  • Total Time 15 minutes
  • Yield Serves 8
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Ingredients

  • 8 (about 1 ounce each) paper-thin slices prosciutto
  • 8 fresh, ripe figs, halved lengthwise
  • 1 tablespoon aged balsamic vinegar
  • Fresh thyme, for garnish
  • 2 ounces Parmigiano Reggiano, shaved into strips with vegetable peeler

Directions

  1. Arrange prosciutto in overlapping slices on a large platter. Place figs beside prosciutto, drizzle with vinegar, and garnish with fresh thyme sprigs.

  2. Sprinkle the Parmesan shavings over prosciutto and figs.

Cook's Note

If you can't find aged balsamic vinegar, which is sweeter than regular balsamic, combine 1/3 cup regular balsamic with 1 teaspoon sugar and bring to a boil over medium-high heat. Reduce to 2 tablespoons, about 6 minutes.

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