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|
|Calories from Fat: 172 (63%)|
|Amt Per Serving||% DV|
|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 %|
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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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