Yield: 6 Servings
|12 \N||Fresh Kadota figs|
|1 tablespoon||Finely chopped fresh thyme|
|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, .