Prosciutto with Figs

1 Reviews
100% would make this recipe again

Figs are among the oldest fruit known to man. They were soon recognised for their therapeutic power and thought to be sacred by the ancient Greeks. They were brought to the Americas by the Spanish missionaries, hence the now popular «Mission» fig. There are hundreds of varieties of figs, all having a common soft flesh with many tiny edible seeds, which are the real fruit of the swollen flower base fig. Figs are extremely perishable and should be eaten within a few days after having been purchased.

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Preparation : 5 min
200 calories/serving

Ingredients

100 g Parma ham/Prosciutto, thinly sliced 9 slices
6 fresh figs 360 g

Before you start

When buying the prosciutto, have it sliced very thin (paper-thin), since its taste will then be at its best. Also, you will then get more slices for the same price!

Method

Peel the figs and discard the skin (Some people just wash the figs and eat also the skin but I do not recommend it since any herbicide that may have been used would accumulate in the skin). Leave them whole and arrange them on individual plates. Arrange the prosciutto slices next to the figs.

Serve.

Nutrition Facts Table

per 1 serving (230 g)

Amount

% Daily Value

Calories

200

Fat

2 g

4 %

Saturated 0.7 g
+ Trans 0 g

4 %

Cholesterol

10 mg

Sodium

630 mg

26 %

Carbohydrate

34 g

11 %

Fibre

5 g

21 %

Sugars

29 g

Net Carbs

29 g

Protein

15 g

Vitamin A

3 %

Vitamin C

6 %

Calcium

6 %

Iron

7 %
More info

Claims

This recipe is :
Good source of  :
Fibre, Potassium
Source of  :
Calcium, Copper, Iron, Magnesium, Manganese, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin K
Low  :
Cholesterol, Fat, Saturated Fat
Free  :
Added Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 2
Meat and Alternatives 1 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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