Prosciutto con Fichi e Fettunta

By LeeBoruchow

I am quite certain that there is nothing more awesome than a ripe fresh fig, in season.

Ingredients

• 2 cups fresh figs, stems removed and roughly chopped, plus 1 cup fresh figs, cut in half lengthwise
• 1/2 cup plus 3/4 cup extra virgin olive oil
• 3 tablespoons pomegranate molasses
• 4 1-inch thick slices of crusty peasant bread, toasted in 400 F oven for two minutes and slice in half on a bias
• 1 bunch baby spinach
• Juice of 1 lemon juice
• Salt and pepper
• 1/2 pound Prosciutto di Parma, thinly sliced
• 4 tablespoons extra virgin olive oil

Details

Servings 4

Preparation

Step 1

Place the chopped figs in the bowl of a food processor with the molasses. Buzz until smooth and drizzle in ½ cup olive oil until mixture is emulsified. Set aside.

Place the spinach in a large salad bowl and toss with lemon juice, remaining olive oil and salt and pepper to taste.

Divide the prosciutto evenly among four chilled dinner plates, laying the slices across the plate. Top each plate with a mound of spinach. Arrange the cut figs around the spinach. Drizzle the toast with the fig oil and serve immediately.