Expand your menu with dependable staples from the pantry. Dried figs and prepared piecrust combine to make a sophisticated hors d'oeuvre.
Heat oven to 425 degrees F.
Place the figs, lemon juice, thyme, garlic, and salt in the bowl of a food processor fitted with a metal blade and process until smooth. Set aside.
Roll the dough into a 13-inch circle on a lightly floured surface. Transfer the dough to a baking sheet and gently spread the cream cheese onto the dough, leaving a 3/4-inch-wide border around the edge. Spread the fig mixture over the cream cheese and fold the border edge over the fig mixture to form a 12-inch crostata. Top the crostata with the prosciutto strips and lightly brush the folded edge of the dough with the egg white. Bake until golden -- about 15 minutes. Cool on the sheet for 10 to 15 minutes. Cut into 6 wedges and serve.
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Serving Size: 1 Serving (97g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 272 | ||
Calories from Fat: 172 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.1g | 25 % | |
Saturated Fat 8.4g | 42 % | |
Monounsaturated Fat 7g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 30.4mg | 9 % | |
Sodium 588.6mg | 20 % | |
Potassium 107.6mg | 3 % | |
Total Carbohydrate 20.9g | 6 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 19.9g | ||
Protein 4.9g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 272
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