California Central Coast Recipes

Figs and Prosciutto

©2017 TheRomanticTable.com
Figs and Prosciutto combine to form an elegant appetizer that's absolutely delicious! All you need are fresh figs, and a few slices Prosciutto. The preparation is so simple, but when placed on a plate so that the diner can eat a piece of each in one bite-full, it turns into a "food marriage" of mouth-watering appeal.

We first had this appetizer several years ago in Bologna, Italy. Here in this country, melon and prosciutto are the norm, but once you've tasted this combination, you'll be "addicted" too!


www.theromantictable.com ©2017, Figs and Prosciutto
Preparation time: 10 minutes
Cooking time:
MAKES 2 SERVINGS.
re-calculate ingredients for:



Ingredients.

1 basket Ripe Figs , about 4 per person
3 ounces Prosciutto , very thinly sliced


Preparation Directions.

1 Cut the little hard part of the fig stem off.

2 To cut the figs in a star shape, with a sharp knife make a cut straight down the stem but stop just before slicing completely through. Hold the halves together, rotate the fig 90 degrees and make another cut through the stem, again not cutting completely though. If the fig is small, stop here. Otherwise split the quarters into eights the same way.

3 Spread the figs apart in a star fashion on a plate, then place slices of prosciutto on top.


Wine and Food Pairing and Serving Suggestions.

A chilled Alsatian style Riesling or a Rhone white like a Rousanne or Marsanne will accompany this appetizer very well.

A tip from Sue!

Use A Pasta Pot for Pasta

If you like pasta and are planning on having it often, I recommend getting a pasta pot.

After trying different sets, the best one Iíve found was the original, least expensive one. Itís a stainless steel pot with separate built-in pasta basket. It also comes with a vegetable steamer. Something like it is available on the Internet for about $40.00. and at several local supermarkets as low as $30.00.

You donít need to have a real heavy pan---otherwise youíre going to waste all your time heating the pan instead of getting it to boil quickly. Don't worry about hot spots since all youíre going to be doing with it is boiling water.