Prosciutto with Figs & Melon
Yield
6 servingsPrep
30 minCook
?Ready
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
fig
kadota, fresh |
* |
| 1 | tablespoon |
thyme
fresh, chopped |
*
|
| ¼ | cup |
honey
|
|
| ½ | cup |
water
warm |
|
| 12 | slices |
ham
prosciutto, very thin |
*
|
| 1 | each |
melon
any kind, ripe |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
fig
kadota, fresh |
* |
| 15 | ml |
thyme
fresh, chopped |
*
|
| 59 | ml |
honey
|
|
| 118 | ml |
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 ¼ 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.
