Recipe courtesy of Jean Anderson

Fresh Figs with Smoked Cured Ham

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  • Yield: 4 servings
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5 ripe figs

1/2 pound thinly sliced prosciutto

4 teaspoons olive oil

1/2 teaspoon freshly ground black pepper


  1. Wash the figs well, then divide into eighths, cutting from the stem to within about 3/8-inch of the bottom, so that you can spread the wedges out like petals. On each of 4 salad plates, arrange 5 to 6 slices of prosciutto spoke-fashion to resemble flower petals. Drizzle lightly with olive oil and sprinkle with pepper. Place a fig in the center of each; then spread the wedges out like opening flowers. Let stand at room temperature 1 to 2 hours; then serve at the start of an elegant meal.