Prosciutto And Figs Recipe

Serves 4

1/2 Pound Thinly Sliced Prosciutto

16 Ripe, Fresh Figs

2 Cups Mixed Baby Greens

1/4 Cup Balsamic Vinegar

Salt & Pepper

1/4 Cup Olive Oil

(goat cheese or ricotta)*see note below

Trim the stems of the figs, wash and dry well. Wrap each fig in half a slice of prosciutto. Arrange the baby greens on four individual plates. Place four of the wrapped figs on each. In a small saucepan, heat the balsamic vinegar and cook until it is reduced by half. Remove from the heat and cool to room temperature. Mix the reduced vinegar with the oil, and season with salt and pepper. Drizzle this mixture over the figs and serve.

*Note: You could also cut across the fig at the opposite end to the stem in both direction, then put in a small spoonful of ricotta or goat cheese into the opening.

Buon Appetito!
Deborah Mele 2002