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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.
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.
To Drink: A lively, fresh white wine such as Arneis (Cerrito)
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.
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