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Photo by: Joseph De Leo
One of the greatest first courses in summertime—ideally enjoyed on a shaded patio—is a plate of ripe, never-refrigerated figs, halved or quartered, cloaked with prosciutto di Parma, and finished with a few torn mint leaves and a generous drizzle of fruity olive oil, to be sopped up with some crusty bread.
Yield: Serves 6
INGREDIENTS
- 8 slices prosciutto di Parma, each sliced lengthwise into 3 strips
- 12 ripe figs, halved lengthwise
- A few mint leaves
- Extra virgin olive oil
- 1 loaf crusty bread
Directions
Loosely wrap a piece of prosciutto around each fig half and arrange on a platter. Tear a few mint leaves over the top and drizzle with olive oil. Serve with crusty bread.
Notes
To Drink: A lively, fresh white wine such as Arneis (Cerrito)
© 2008 Frank Stitt
NUTRITIONAL INFORMATION
Nutrients per serving (% daily value)
Nutritional information is based on using 4oz of prosciutto, 1 tablespoon of olive oil, and 16 oz loaf of crusty bread.
349kcal (17%)
70mg (7%)
2mg (4%)
7mcg RAE (0%)
425mg
43mg
15g
18g
5g
62g
13mg (4%)
1002mg (42%)
1g (6%)
6g (8%)
3mg (19%)
FROM THE KITCHEN OF...
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