Prosciutto con fichi

Prosciutto with figs

Preparation info

  • Serves


    • Difficulty


Appears in


By Tessa Kiros

Published 2003

  • About

The prosciutto serves as a garnish to the beautiful ripeness of figs, repeating the sweet-salty combination so appreciated in Tuscany. You can also serve prosciutto with ripe nectarines or melon.


  • 16 ripe figs, cold from the refrigerator
  • about 24 thin slices of prosciutto crudo


Peel the figs if their skins are hard. If not, just remove the hard stem. Slice them in half vertically, not completely through. Open them up and divide between the plates. Drape with the prosciutto slices.