Recipe: Prosciutto With Figs and Raspberries

By Sally Schneider

You can replace the figs and raspberries with ripe, fragrant melon—from honeydew and Cassaba to Charantais, peaches, apricots or plumcots. In winter, I often serve it with roasted pears. A grind of fresh pepper or a few slivers of fresh basil or thyme leaves can add a nice hit of flavor, like a teeny surprise in the midst of fruit and ham, although the greater the ham, the less embellishment you need.

Serves 4

    • 12 paper-thin slices of prosciutto di Parma, or other fine dry-cured ham
    • freshly ground black pepper (optional)
    • 4 ripe medium figs
    • 1 cup raspberries
    • 6 lime wedges (optional)
    • 8 to 12 small basil leaves (optional)

On each of four large dinner plates, loosely drape three slices of prosciutto in a single layer.

Slice each fig into four sections, either wedges or slices. Arrange the figs on each plate and scatter 1/4 cup raspberries across figs. If desired, garnish with one lime wedge and torn basil leaves. Cover and refrigerate until ready to serve. Squeeze a few drops of lime juice from remaining lime wedges over figs just before serving. Pass a pepper mill.

To read Sally's article about air-dried ham and how to buy and store it, click here.

This article available online at:

http://www.theatlantic.com/health/archive/2010/08/recipe-prosciutto-with-figs-and-raspberries/61560/