Fig and Prosciutto Plate

Scott Peterson

Yield: Makes 1 first-course serving.
Recipe from Sunset

More From Sunset


Ingredients

  • 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

Preparation

  1. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Fig and Prosciutto Plate Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy