Fig Carpaccio & Prosciutto Recipe

This Fig Carpaccio & Prosciutto Recipe is to die for. The saltiness of the prosciutto combined with the thinly sliced fig is the perfect combination. I love this Prosciutto Recipe to serve to guests as a little appetizer, or even just to whip up for an elevated (but easy) snack on a weekend for Andrew and I. It’s so good!

❤️ Why You’ll Love This Prosciutto Recipe

• Quick: Have this recipe ready-to-eat in under 30-minutes
• Crowd Pleaser: This is such a good appetizer or starter to serve when you’re hosting
• Minimal Ingredients: This recipe is made with less than 10, easy ingredients

🍲 Ingredients

Prosciutto – This easy recipe is made with prosciutto. I love prosciutto because it has a saltiness to it that’s so good. Plus, it’s a source of protein, iron and thiamine. Eat it on its own, on a charcuterie board, baked it to make crunches for your salads, the list goes on.

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Figs – Figs are a good source of calcium and potassium. Figs are are a delicious edible fruit which, in my opinion, are so underrated. The flavor is sweet, but not too sweet and they pair so well with savoury because of that.

👩‍🍳 How to Make This Prosciutto Recipe

1. Preheat the oven to 400F. Line a small baking dish or baking sheet with parchment paper. Place the feta on the parchment paper and drizzle with 1 tbsp olive oil. Set aside.
2. Make the fig carpaccio: Peel the figs and then slice lengthwise. Place the figs in rows of 3 (3-4 rows depending on how many figs you have) on a piece of parchment paper. Cover with another piece of parchment paper and then roll with a rolling pin until you get a very thin layer. Transfer to the freezer while you bake the feta.
3. Bake the feta: Bake the feta for 15-20 minutes to soften and then remove from the oven.
4. Assemble the carpaccio: Gently transfer the fig carpaccio to a plate, sprinkle over 1/2 tsp salt and top with the baked feta in the center. Add pieces of prosciutto, chopped pistachios, drizzle over 2 tbsp olive oil and 1-2 tbsp white balsamic vinegar.

🪄 Tips and Tricks

• Make your own crostini to serve with this appetizer (recipe below)
• If you love figs, try our Tomato, Fig and Burrata Salad

🗒 Substitutions

• Pistachio: Make this nut free by eliminating these all together. You can also substitute for another nut like pecans or walnuts.
• Feta: Feta is so yummy with this recipe but you can also try burrata or goat cheese.
• Balsamic Vinegar: If you can’t find white balsamic vinegar, opt for regular balsamic

🗒 Best served with

• Whipped Feta Dip
• Crostini with Roasted Grapes
• Spicy Feta Dip

👝 How to Store Leftovers

This recipe is best enjoyed fresh. It won’t get bad if you store it in the fridge but the consistency of the figs aren’t as great.

🤔 Common Questions

Fig Carpaccio & Prosciutto Recipe

5 from 2 votes

This Prosciutto Recipe is so delicious! It's the best combination of sweetness from the figs, and saltiness from the prosciutto to form a delicious carpaccio.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Appetizer

Cuisine Mediterranean-Inspired

Servings 3 -4

Calories 386 kcal

Ingredients

  

1x2x3x

• 10-12 figs halved lengthwise & peeled
• 1 rectangular piece of feta cheese
• 1 tsp salt
• 3 tbsp olive oil, divided
• 8-10 slices of prosciutto
• 2 tbsp chopped pistachios
• 1-2 tbsp white balsamic vinegar
• crostini or crackers for serving

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Instructions

 

• Preheat the oven to 400F. Line a small baking dish or baking sheet with parchment paper. Place the feta on the parchment paper and drizzle with 1 tbsp olive oil. Set aside.
• Make the fig carpaccio: Peel the figs and then slice lengthwise. Place the figs in rows of 3 (3-4 rows depending on how many figs you have) on a piece of parchment paper. Cover with another piece of parchment paper and then roll with a rolling pin until you get a very thin layer. Transfer to the freezer while you bake the feta.
• Bake the feta: Bake the feta for 15-20 minutes to soften and then remove from the oven.
• Assemble the carpaccio: Gently transfer the fig carpaccio to a plate, sprinkle over 1/2 tsp salt and top with the baked feta in the center. Add pieces of prosciutto, chopped pistachios, drizzle over 2 tbsp olive oil and 1-2 tbsp white balsamic vinegar.

Video

Notes

• Make your own crostini to serve with this appetizer: 
  • Preheat the oven to 400F. Using a bread knife, slice the baguette into 1-inch thick slices, about 12-14 of them. Brush the baguette slices with olive oil on one side and place in a single layer on a baking sheet. Toast for 10 minutes total, flipping halfway through. Set aside.
• If you love figs, try our Tomato, Fig and Burrata Salad

Nutrition

Calories: 386kcal | Carbohydrates: 34.1g | Protein: 10g | Fat: 25.3g | Saturated Fat: 9.1g | Polyunsaturated Fat: 2.6g | Monounsaturated Fat: 12.5g | Cholesterol: 43.4mg | Sodium: 1164.1mg | Fiber: 5g | Sugar: 28.6g

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