Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

Sweet-tangy balsamic vinegar reduces to a syrupy glaze that glistens atop this simple yet elegant first course.

Recipe by Cooking Light June 2007

Gallery

Jeff Kauck; Styling: Andrea Kuhn

Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients in a small saucepan; bring to a boil. Reduce heat, and simmer until reduced to 1/4 cup (about 8 minutes). Cool.

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  • Heat a large nonstick skillet over medium-high heat. Add prosciutto; sauté 3 minutes or until lightly browned.

  • Arrange 4 fig halves on each of 6 salad plates. Divide prosciutto evenly over servings. Sprinkle each serving with 2 tablespoons cheese; drizzle with 2 teaspoons balsamic reduction. Serve immediately.

Nutrition Facts

196 calories; calories from fat 27%; fat 5.8g; saturated fat 3.1g; mono fat 1.2g; poly fat 0.3g; protein 6.6g; carbohydrates 32.8g; fiber 3.7g; cholesterol 19mg; iron 0.8mg; sodium 481mg; calcium 124mg.
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