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Lee Harrelson Photo by: Lee Harrelson

Figs and Prosciutto with Mint and Shaved Parmigiano-Reggiano

Ripe figs are the secret to this simple yet refined salad. It's best made just before serving.

Cooking Light AUGUST 2006

  • Yield: 8 servings (serving size: 4 fig quarters, about 1/2 ounce prosciutto, and 1/8 ounce cheese)


  • 8 fresh figs, quartered
  • 2 teaspoons extravirgin olive oil
  • 1/4 teaspoon cracked black pepper
  • 1 ounce Parmigiano-Reggiano cheese, thinly shaved
  • 12 mint leaves, thinly sliced
  • 4 ounces thinly sliced prosciutto


Place figs in a bowl; drizzle with oil. Sprinkle figs with pepper; toss gently. Place fig mixture in the center of a platter; top with cheese and mint. Top with prosciutto.

Nutritional Information

Amount per serving
  • Calories: 90
  • Calories from fat: 34%
  • Fat: 3.4g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.3g
  • Protein: 4.8g
  • Carbohydrate: 9.5g
  • Fiber: 1.4g
  • Cholesterol: 11mg
  • Iron: 0.3mg
  • Sodium: 270mg
  • Calcium: 64mg

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Figs and Prosciutto with Mint and Shaved Parmigiano-Reggiano Recipe