A great summer grilling dish of panache and pomp. It's best to use the freshest figs that you can get, so try this during the growing seasons. First harvest is usually near the end of Jun, with the second harvest usually hitting anywhere from late Augus to early October.
Persons
6
Serving Size
1 plate (see instructions)
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Ingredients
- 18 whole Black Mission figs (fresh, cut in half)
- 6 ounces prosciutto di Parma (thinly sliced)
- 1/3 cup flat parsley (chopped)
- 2 teaspoons fresh rosemary (chopped)
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
Instructions
- Heat up the grill... Make some fire!
- Lightly oil the grill.
- Place half the figs, cut side down on the grill.
- Cook until lightly browned, usually about 2 to 3 minutes.
- Remove from the grill into a large bowl and let cool.
- On six plates, loosely lay the prosciutto (oooh, plating).
- Returning to the large bowl of cooled figs, add the parsley, rosemary, lightly tossing with your fingers. Don't mush the figs.
- Add the olive oil, vinegar, mix with your hands lightly once more.
- Place the mixture on the prosciutto on the plates and serve.
Nutrition Facts
Prosciutto & Fresh Figs
Serves: 6 persons
Amount Per Serving: 1 plate (see instructions)
|
||
---|---|---|
Calories | 255.4 kcal | |
% Daily Value* | ||
Total Fat 11.86 g | 16.9% | |
Saturated Fat 2.13 g | 10% | |
Trans Fat 0.0 g | ||
Cholesterol 19.84 mg | 6.3% | |
Sodium 768.9 mg | 32% | |
Total Carbohydrate 30.89 g | 10% | |
Dietary Fiber 4.62 g | 16% | |
Sugars 25.95 g | ||
Protein 9.17 g |
Vitamin A 2.8 % | Vitamin C 8.42 % | |
Calcium 6.38 % | Iron 6.65 % |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Starving Caveman