Save to your scrapbook
Figs with prosciutto
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 6 - 8
6 ripe fresh figs
80g pack Italian Prosciutto Crudo, each slice halved lengthways
Fresh basil leaves
Extra virgin olive oil
1. Halve the figs and arrange on a platter, cut
side up, with twists of prosciutto. Tuck in a few basil leaves. Drizzle with olive oil and balsamic vinegar. Season with freshly ground black pepper.
Make these fig bites vegetarian by replacing the prosciutto with pieces of torn buffalo mozzarella.
Typical values per serving:
This recipe was first published in August 2015.