Prosciutto Crudo con Fichi
Posted By Mary Freeland on April 28, 2010
Continuing to fill our festive table with Piatti Poco (little dishes) that feature bold but simple flavors, the week brings us a luscious combination sweet and savory. Taking advantage of ingredients at their peak, you may choose to replace the Fichi (figs) with in season melons. To please the eye as well as the taste buds, our Casa Cristina chargers can double as a showcase for this colorful dish.
Prosciutto Crudo con Fichi
Prosciutto with Figs
Ingredients
6-8 ripe black or green figs (substitute 1 half of a cantaloupe or 1 quarter of a large watermelon)
12 slices of prosciutto (be sure it is sliced very thin, paper thin in fact)
1 tsp clover honey
several slivers of Parmesan or Asiago cheese
leafy greens for presentation
Butter (unsalted and room temperature)
1 loaf of fresh crusty bread
Arrange prosciutto in a circular pattern, slightly overlapping, on your platter. With a damp cloth wipe down the figs. Slice figs into quarters and arrange atop the meat. If using melon, slice into cubes and wrap in prosciutto. Intersperse greens to make the dish even more attractive. Drizzle with honey and sprinkle with slivers of cheese. Along side, serve bread and butter as a compliment to the dish.
Other movable feast posts: Polpettine di Ricotta, Olive Alle Erbe, Prosciutto Crudo Con Fichi, Funghi Marinati, Nocciolini
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I’ve never really been a fan of figs so I appreciate the suggestion of subsituting cantelope or watermelon. I love prosciutto and always love finding a new recipe to try out with it!