Prosciutto di Parma with Fresh Figs and Fett'Unta

Total Time:
15 min
Inactive Prep:
15 min
4 servings


  • 3 cups fresh figs, stems removed
  • 3 tablespoons pomegranate molasses
  • 1/2 cup plus 6 tablespoons extra virgin olive oil
  • 1 bunch baby spinach
  • 2 tablespoons fresh lemon juice
  • Salt and pepper
  • 8 ounces prosciutto di Parma, thinly sliced
  • 4 (1-inch) slices Italian peasant bread, toasted in 400 degree F oven for 2 minutes
    • Directions

      Chop 1 cup of the figs and place in the bowl of a food processor with the molasses. Buzz until smooth and drizzle in 1/2 cup olive oil until mixture is emulsified. Set aside. Cut remaining figs in half lengthwise and set aside.

      Place baby spinach in a large salad bowl and toss with lemon juice, remaining olive oil, salt and pepper.

      Slice prosciutto and divide onto 4 dinner plates. Top each plate with a mound of spinach. Arrange figs and toasted bread around spinach. Drizzle toast with fig oil and serve immediately.