Fig Carpaccio & Prosciutto
Ingredients
-
10-12
pieces
figs, halved lengthwise & peeled
-
1
piece
rectangular piece of feta cheese
-
1
tsp
salt
-
3
tbsp
olive oil, divided
-
8-10
slices
prosciutto
-
2
tbsp
chopped pistachios
-
1-2
tbsp
white balsamic vinegar
-
to serve
as needed
crostini or crackers
Instructions
- Preheat the oven to 400°F and line a baking dish with parchment paper.
- Place the feta on the parchment and drizzle with 1 tbsp of olive oil.
- Peel and slice the figs lengthwise, then arrange them in rows on a piece of parchment.
- Cover the figs with another piece of parchment and roll with a rolling pin to flatten.
- Transfer the fig carpaccio to the freezer while you bake the feta.
- Bake the feta for 15-20 minutes until softened.
- Transfer the fig carpaccio to a plate, sprinkle with ½ tsp salt, and place the baked feta in the center.
- Top with prosciutto, chopped pistachios, drizzle with 2 tbsp olive oil, and 1-2 tbsp white balsamic vinegar.
Nutrition Facts (estimated)
Servings
3-4
Calories
386
Total fat
25.3g
Total carbohydrates
34.1g
Total protein
10g
Sodium
1164.1mg
Cholesterol
43.4mg
You might also like