Prosciutto di Parma with Grilled Figs

Prosciutto di Parma with Grilled Figs

Photo by Tom P.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 12

    fresh black mission or Kadota figs, cut in half

  • 2

    tablespoons chopped fresh rosemary leaves

  • 2

    tablespoons balsamic vinegar

  • 12

    large sprigs Italian parsley

  • 8

    ounces fresh arugula, washed and spun dry to yield 2 cups

  • 3

    tablespoons extra-virgin olive oil

  • 8

    ounces prosciutto di Parma

Directions

Preheat the grill or broiler. Place 12 fig halves cut side down on the grill or cut side up on the broiler pan and cook 3 minutes, until just lightly browned. Transfer to a mixing bowl and allow to cool. Add the remaining figs, rosemary, balsamic vinegar, Italian parsley, arugula, and olive oil to the cooled grilled figs and gently mix with your hands so as not to break the figs up. Divide the prosciutto and serve immediately.


Nutrition

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