Fig and Feta Salad with Prosciutto

Elsa Dreyer


This recipe is also great for a appetizer while enjoying a Glass of Wine or Beer. The sweet, salt and Tarty go well together. Use Bacon as a substitute for Prosciutto but omit the olive oil.


★★★★★ 2 votes

1 Hr 15 Min
20 Min


  • 12
    large dry figs
  • 1 tsp
    olive oil
  • 200 g
    feta chees cut in small cubes
  • 12 slice
  • 1/2 c
    pine nuts
  • 100 g
    mixed salad greens
  • 2 Tbsp
    olive oil
  • 2 Tbsp
    lemon juice, fresh
  • 2 tsp

How to Make Fig and Feta Salad with Prosciutto


  1. Preheat Oven to 350
    Soak the Fig in warm water (Not Cooked) until soft. Cut Figs length wise in Half and fill with a piece of feta cheese. Wrap with Proscutto and secure with toothpick. Place Figs on a baking pan Lined with Parchment paper. Brush with Olive Oil and Bake for about 15 to 20 minutes. Let cool. Arrange salad leaves on a serving dish. Remove the Toothpics and place the Figs on top of salad leaves. Mix the Lemon Juice, Olive Oil and Honey and drizzle over Figs. Sprinkle with pine nuts and serve.

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About Fig and Feta Salad with Prosciutto

Other Tag: Quick & Easy

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