Fig Carpaccio with Prosciutto

Pressed figs with prosciutto, feta, basil and pine nuts.

Cooking time ≈ 15 min

Estimated nutrition · Per serving
≈ 360 kcal · Protein 14 g · Carbs 26 g · Fat 24 g

Ingredients

• 5 figs
• olive oil
• salt and pepper
• prosciutto
• feta
• fresh basil
• pine nuts

Method

1. Peel and slice figs 5 mm thick. Arrange on a plate, cover with cling film and flatten gently with a flat-bottomed glass.
2. Remove the film. Dress with olive oil, salt and pepper; add prosciutto, crumbled feta, basil and pine nuts.
3. Serve alone or with bruschetta.