| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 4 | Servings | |||
INGREDIENTS
| 12 | Ripe green or black figs | |
| 12 | Paper thin prosciutto crudo | |
| parma ham | ||
| Fresh ciabatta or focaccia | ||
| bread | ||
| Unsalted butter |
INSTRUCTIONS
Wipe the figs with a damp cloth and dry them carefully with kitchen paper. Using a sharp knife, cut the figs into quarters without cutting right through the skin at the base. Pull the pulp of the fruit away from the skin towards the centre, leaving only the central part of the pulp still attached to the skin. Arrange the slices of ham and the figs alternatively on a platter and serve with bread and butter. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 203
Calories From Fat: 202
Total Fat: 23g
Cholesterol: 61mg
Sodium: 3.1mg
Potassium: 6.8mg
Carbohydrates: <1g
Fiber: 0g
Sugar: <1g
Protein: <1g