Recipe courtesy of Ina Garten
Roasted Figs and Prosciutto
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- Level: Easy
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 157
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 4 g
- Sugar
- 21 g
- Protein
- 7 g
- Cholesterol
- 16 mg
- Sodium
- 613 mg
- Level: Easy
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 157
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 4 g
- Sugar
- 21 g
- Protein
- 7 g
- Cholesterol
- 16 mg
- Sodium
- 613 mg
Ingredients
Directions
- Preheat the oven to 425 degrees F.
- Snip the hard stems off the figs and cut the figs in half lengthwise through the stem. With a small sharp knife, cut the prosciutto lengthwise into inch-wide strips. Wrap a strip of prosciutto around the center of each fig half, with the ends overlapping. Brush with olive oil and arrange cut-side up on a sheet pan.
- Roast the figs for 10 minutes, until the prosciutto is a little crisp and the figs are warmed through. Serve warm.
