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January 30, 2025

Figs & Proscuitto

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Figs & Proscuitto

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To keep what you serve exciting, follow the seasons. By the time you tire of a dish, the season will be over, and it’ll be time to put something new on the menu. Like fresh figs instead of melon with prosciutto — a tasty first course I discovered thanks to my friends in Torino.

This dish is also lovely for a light lunch, for entertaining, and to add to your brunch menu.

Ingredients

Fresh figs

Proscuitto

Instructions

Cut the figs in half and remove the stems.

Arrange the figs and prosciutto on a plate.

Enjoy – take a small bite of fig and prosciutto together.

 

Notes: 

You can also cut the figs into smaller slices, wrap a thin slice of prosciutto around them, and secure them with a toothpick for an apéritif.

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I often cook "au pif," as we say in France, which means cooking without an exact recipe and by "feel" using your intuition.  You’ll find guidelines in many recipes versus exact quantities.  Write to me here if you have any questions about the recipes.

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