Prosciutto with Figs and Melon

30 minutes Prep: 30 minutes

134 calories per serving view nutrition facts

6 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

12	each	fig	kadota, fresh
1	tablespoon	thyme leaves	fresh, chopped
1/4	cup	honey
1/2	cup	water	warm
12	slices	ham	prosciutto, very thin
1	each	melon	any kind, ripe

Directions

Take six of the figs and slice them into six even wedges.

Dust wedges lightly with thyme.

Thin honey with water and dip prosciutto slices in it.

Cut prosciutto into 1/4 inch strips and use them to wrap up thyme-coated fig slices.

Cut melon into thin slices.

Just before serving, cut remaining figs into 6 wedges and arrange them on chilled salad plates with ham-wrapped figs and melon slices.

Note: If good melon is not available, substitute fresh berries or other fruits.

Add your comment

Categories this recipe belongs to

Italian

Nutrition Facts

Serving Size 34g

Amount per Serving

Calories 134 32% of calories from fat

	% Daily Value*
Total Fat 5.0g	7%
Saturated Fat 2.0g	8%
Trans Fat 0.0g
Cholesterol 32mg	11%
Sodium 732mg	30%
Total Carbohydrate 14.0g	5%
Dietary Fiber 1.0g	3%
Sugars 12.0g
Protein 9.0g	19%

Vitamin A	0%		Vitamin C	4%
Calcium	1%		Iron	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to Recipes for Mixes: Page 2

Last Recipes Viewed

Recipe Bite

Cardamom

by Laurie

General:Cardamom is the ground seed of a tropical fruit in the ginger family known as Elettaria cardamomum. The seeds are found in oval-shaped fruit pods that are between 1/4- and 1-inch long....

Member Review

Pineapple And Cucumber Salad - Midsummer Thai Dinner

I served this as a side dish with a coconut chicken curry and Thai spring rolls. It was an amazingly good salad. Everyone asked me for the recipe. I highly recommend it. (I did, however, substitute fresh cilantro for the watercress and I really think that made it.)

Reviewed by pledden