​Les Kincaid's

Lifestyles

 

Enjoy This Recipe Courtesy of Chef Les Kincaid 

Fresh Figs with Smoked Cured Ham


5 ripe figs
1/2 pound thinly sliced prosciutto
4 teaspoons olive oil
1/2 teaspoon freshly ground black pepper

Wash the figs well, and then divide into eighths, cutting from the stem to within about 3/8-inch of the bottom, so that you can spread the wedges out like petals. On each of 4 salad plates, arrange 5 to 6 slices of prosciutto spoke-fashion to resemble flower petals. Drizzle lightly with olive oil and sprinkle with pepper. Place a fig in the center of each; then spread the wedges out like opening flowers. Let stand at room temperature 1 to 2 hours; then serve at the start of an elegant meal.

Yield:  4 servings

Appetizers​