How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Prosciutto Di Parma With Grilled and Fresh Figs?

You need 7 ingredients. The key ingredients include: 12 fresh black mission figs (cut in half), 2 teaspoons fresh rosemary leaves, chopped, 2 tablespoons balsamic vinegar, 12 sprigs Italian parsley, and more.

Is Prosciutto Di Parma With Grilled and Fresh Figs suitable as general?

Yes, Prosciutto Di Parma With Grilled and Fresh Figs falls under the General category and is a great choice for this type of meal.

How do I store leftover Prosciutto Di Parma With Grilled and Fresh Figs?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Prosciutto Di Parma With Grilled and Fresh Figs

Name: Prosciutto Di Parma With Grilled and Fresh Figs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 fresh black mission figs (cut in half); 2 teaspoons fresh rosemary leaves, chopped; 2 tablespoons balsamic vinegar; 12 sprigs Italian parsley; 8 ounces fresh arugula (washed and spun dry to yield 2 cups); 3 tablespoons extra virgin olive oil; 8 ounces prosciutto di Parma, sliced paper-thin

Try this homemade Prosciutto Di Parma With Grilled and Fresh Figs recipe the whole family will love. Made with fresh black mission figs, rosemary, balsa…

This Prosciutto Di Parma With Grilled and Fresh Figs relies on simple, everyday ingredients such as balsamic vinegar, sprigs italian parsley and extra virgin olive oil. It comes together quickly and makes 4 servings, at about 109 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

12 fresh black mission figs (cut in half)
2 teaspoons fresh rosemary leaves, chopped
2 tablespoons balsamic vinegar
12 sprigs Italian parsley
8 ounces fresh arugula (washed and spun dry to yield 2 cups)
3 tablespoons extra virgin olive oil
8 ounces prosciutto di Parma, sliced paper-thin

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Quick Info

Servings
4 servings
Calories
109 kcal
Category
General

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