Fig and Prosciutto Plate

Fig and Prosciutto Plate Recipe
Scott Peterson
Makes 1 first-course serving.


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3 or 4 thin slices prosciutto (about 1 1/2oz. total)
2 leaves arugula
2 leaves fresh basil
2 leaves fresh mint
2 firm-ripe figs (2 to 3 oz. total)
2 to 3 teaspoons extra-virgin olive oil


Layer prosciutto, overlapping slightly, on a plate. Rinse and dry the arugula, fresh basil, and fresh mint leaves. Cut leaves into strips about 1/4 inch wide and sprinkle over prosciutto. Rinse figs, trim off stems, and cut fruit into quarters lengthwise; scatter figs over prosciutto. Drizzle evenly with olive oil.

Created date

December 2004