Le Cordon Bleu

Parma Ham and Fig

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Preparation info
    • Difficulty

      Easy

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About

Ingredients

  • 6 slices of Parma ham
  • 2 ripe but firm figs, cut lengthwise into thin wedges
  • Freshly ground pepper

Method

Place a slice of Parma ham on each bruschetta or crostini, folding the ham slightly. Arrange fig wedges on top and sprinkle with pepper. Garnish with long stems of fresh chive.