Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 12 \N | Fresh Kadota figs |
| 1 tablespoon | Finely chopped fresh thyme |
| ¼ cup | Honey |
| ½ cup | Warm water |
| 12 slices | Prosciutto ham; very thin |
| 1 \N | Ripe melon of any kind |
1. Take six of the figs & slice them into six even wedges. Dust wedges lightly with thyme. Thin honey with water & dip prosciutto slices in it.
Cut prosciutto into ¼-inch strips & use them to wrap up thyme-coated fig slices. Cut melon into thin slices.
2. Just before serving, cut remaining figs into 6 wedges & arrange them on chilled salad plates with ham-wrapped figs & melon slices. Note: If good melon is not available, substitute fresh berries or other fruits.
UPSTAIRS AT THE PUDDING
HOLYOKE ST, CAMBRIDGE WINE:
ASTI SPUMANTE (BONARDI)
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .