Fig and Prosciutto Plate

Scott Peterson

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

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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


  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.
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