Prosciutto di Parma with Fresh Figs and Fett'Unta

Method:

1. 1

   Chop 1 cup of the figs and place in the bowl of a food processor with the molasses. Buzz until smooth and drizzle in 1/2 cup olive oil until mixture is emulsified. Set aside.

2. 2

   Cut remaining figs in half lengthwise and set aside.

3. 3

   Place baby spinach in a large salad bowl and toss with lemon juice, remaining olive oil, salt and pepper.

4. 4

   Slice prosciutto and divide onto 4 dinner plates. Top each plate with a mound of spinach. Arrange figs and toasted bread around spinach.

5. 5

   Drizzle toast with fig oil and serve immediately.

Adapted from Foodnetwork