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Grilled Figs with Prosciutto and Goat Cheese

Williams Sonoma
  • 20 minutes
  • Serves 6

INGREDIENTS

12

paper-thin slices Prosciutto

1 handful

Arugula

12

Figs, firm but ripe

1

Pepper, Freshly ground

1

Olive oil, Extra-virgin

1/2 cup

Goat cheese, fresh

Saba for drizzling