Fresh Figs and Prosciutto

There is a very short, very special time each summer when figs are ripe and that is the time for Fresh Figs and Prosciutto.  Salty, smooth prosciutto, sweet, soft figs and a light touch of freshly ground pepper are all that’s required for this easy but elegant appetizer.  We first enjoyed Fresh Figs and Prosciutto while dining at the Hotel Due Torre in Verona, Italy prior to attending a performance of “Aida” at the Arena di Verona many years ago; both the dinner and opera performance were memorable. Since that time, we have always had a fig tree in our garden, just so we could enjoy this dish every summer. You must use very ripe figs, preferably freshly picked that morning if possible, and very good quality, very thinly sliced, imported Italian prosciutto, and a light turn or two of freshly ground black pepper when preparing this appetizer.  Enjoy Fresh Figs and Prosciutto for a light lunch treat or at dinner as a starter, then move on to Neapolitan Steak Pizzaiola and finish with Peaches in Red Wine for a lovely Italian summer time meal.

Fresh Figs and Prosciutto

Total Time: 15 minutes.  Serves 2*.

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  • Thinly sliced Prosciutto, 3 slices for a small plate, 5 to 6 for a large plate, per person
  • Very ripe fresh Figs, 5 for a small plate, 10 for a large plate, per person
  • Freshly ground Black Pepper


  1. Lay the prosciutto slices on each plate, just slightly overlapping the slices.
  2. Rinse and dry the figs. Trim the stem end from each fig, then slice each fig in half lengthwise.
  3. Arrange the halved figs, cut side up, on top of the prosciutto slices in concentric circles on each plate.
  4. Sprinkle freshly ground black pepper lightly over each plate.
  5. Serve Fresh Figs and Prosciutto immediately, accompanied by cold, very dry white wine.

Fresh Figs and Prosciutto


  • This recipe is easily expanded to accommodate additional guests.

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