Fresh Figs with Prosciutto, Melon, and Mint Cream

  • This is a stunning and super simple fall medley inspired by the ripe and luscious figs found at your local farmers market. For this no-cook recipe, seek out fresh figs and melons oozing with juicy sweetness to complement the salty ham and tangy crème fraîche. This is such a special delight to serve to your guests; we promise they’ll be beyond impressed!
  • Prep time: 15
  • Serves 6


  • ¼ cup mint leaves
  • ¾ cup crème fraîche
  • 1 ripe melon, about 2 lbs
  • 16 small, ripe figs
  • 12 thin slices prosciutto di Parma
  • 1 cup arugula leaves, or other microgreens for garnish


  • Using a mortar and pestle, pound the mint leaves into a smooth paste, or finely chop with a knife. Transfer the mint to a bowl and incorporate the crème fraîche.
  • Cut the melon in half lengthwise, remove the seeds, and slice into wedges. Cut the figs in half.
  • Place spoonfuls of the minted-crème fraîche on a platter and arrange the figs, melon, and prosciutto on and around the cream. Serve with more crème fraîche on the side and garnish with arugula.
  • Note: Pan-fry your figs cut-side down in a little bit of butter for a warm and gooey variation.