Fig Carpaccio & Prosciutto Recipe

This Prosciutto Recipe is so delicious! It's the best combination of sweetness from the figs, and saltiness from the prosciutto to form a delicious carpaccio.

Course Appetizer

Cuisine Mediterranean-Inspired

Keyword figs

Prep Time 10

Cook Time 15

Total Time 25

Servings -4

Calories 386kcal

Author Maria Koutsogiannis

Ingredients

Instructions

Preheat the oven to 400F. Line a small baking dish or baking sheet with parchment paper. Place the feta on the parchment paper and drizzle with 1 tbsp olive oil. Set aside.
Make the fig carpaccio: Peel the figs and then slice lengthwise. Place the figs in rows of 3 (3-4 rows depending on how many figs you have) on a piece of parchment paper. Cover with another piece of parchment paper and then roll with a rolling pin until you get a very thin layer. Transfer to the freezer while you bake the feta.
Bake the feta: Bake the feta for 15-20 minutes to soften and then remove from the oven.
Assemble the carpaccio: Gently transfer the fig carpaccio to a plate, sprinkle over 1/2 tsp salt and top with the baked feta in the center. Add pieces of prosciutto, chopped pistachios, drizzle over 2 tbsp olive oil and 1-2 tbsp white balsamic vinegar.

Video

Notes

Make your own crostini to serve with this appetizer:
- Preheat the oven to 400F. Using a bread knife, slice the baguette into 1-inch thick slices, about 12-14 of them. Brush the baguette slices with olive oil on one side and place in a single layer on a baking sheet. Toast for 10 minutes total, flipping halfway through. Set aside.
If you love figs, try our Tomato, Fig and Burrata Salad

Nutrition