Prosciutto di Parma with Fresh Figs and Fett'Unta

1. 1

   Chop 1 cup of the figs and place in the bowl of a food processor with the molasses.

2. 2

   Buzz until smooth and drizzle in 1/2 cup olive oil until mixture is emulsified.

3. 3

   Set aside.

4. 4

   Cut remaining figs in half lengthwise and set aside.

5. 5

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

6. 6

   Slice prosciutto and divide onto 4 dinner plates.

7. 7

   Top each plate with a mound of spinach.

8. 8

   Arrange figs and toasted bread around spinach.

9. 9

   Drizzle toast with fig oil and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.