Figs and Prosciutto

By kiwill

Sweet and delicious, figs make the perfect pairing for a thin slice of Prosciutto di Parma -- which, by the way, is nitrate-free and low in saturated fat. If you can't find aged balsamic vinegar, which is sweeter than regular balsamic, combine 1/3 cup regular balsamic with 1 teaspoon sugar and bring to a boil over medium-high heat. Reduce to 2 tablespoons, about 6 minutes.

Per serving: 101 calories; 9 g protein; 4 g fat; 9 g carb; 1 g fiber.

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Ingredients

• 8 about 1 ounce each paper-thin slices prosciutto
• 8 fresh, ripe figs, halved lengthwise
• 1 tablespoon aged balsamic vinegar
• fresh thyme, for garnish
• 2 ounces Parmigiano Reggiano, shaved into strips with vegetable peeler

Details

Servings 8
Adapted from marthastewart.com

Preparation

Step 1

Arrange prosciutto in overlapping slices on a large platter. Place figs beside prosciutto, drizzle with vinegar, and garnish with fresh thyme sprigs.

Sprinkle the Parmesan shavings over prosciutto and figs.