Scott Peterson
YieldsMakes 1 first-course serving.

How to Make It

1

Layer prosciutto, overlapping slightly, on a plate. Rinse and dry the arugula, fresh basil, and fresh mint leaves. Cut leaves into strips about 1/4 inch wide and sprinkle over prosciutto. Rinse figs, trim off stems, and cut fruit into quarters lengthwise; scatter figs over prosciutto. Drizzle evenly with olive oil.

Ingredients

 3 or 4 thin slices prosciutto (about 1 1/2oz. total)
 2 leaves arugula
 2 leaves fresh basil
 2 leaves fresh mint
 2 firm-ripe figs (2 to 3 oz. total)
 2 to 3 teaspoons extra-virgin olive oil

Directions

1

Layer prosciutto, overlapping slightly, on a plate. Rinse and dry the arugula, fresh basil, and fresh mint leaves. Cut leaves into strips about 1/4 inch wide and sprinkle over prosciutto. Rinse figs, trim off stems, and cut fruit into quarters lengthwise; scatter figs over prosciutto. Drizzle evenly with olive oil.

Fig and Prosciutto Plate