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Nick & Toni’s Prosciutto with Black Mission Figs, Gorgonzola, Flat Bread & Balsamic Syrup

By Executive chef Joe Realmuto


  • 16 very thin slices of Prosciutto (preferably Prosciutto di Parma)
  • 4 Black Mission figs cut in quarters
  • ¼ Lb. gorgonzola cheese
  • ½ cup Balsamic vinegar
  • Flat bread optional


Place balsamic vinegar in a small sauce pot, and reduce by ½ over medium heat
Once reduced let cool, to allow proper thickness.

Carefully lay the slices of prosciutto on a large serving platter, covering the surface of the platter.

Take the ¼ figs and toss in a stainless steel mixing bowl with a touch of oil and salt and pepper to taste.

figs on platter over prosciutto, crumble gorgonzola over the figs and
drizzle with balsamic syrup and garnish with Flat Bread.

celebration of Nick & Toni’s 20th Anniversary, the restaurant will
be hosting the 2008 Great Chefs Dinner this Sunday, July 13th.  Such
distinguished chefs as Eric Ripert, Larry Forgione, and Tom Colicchio
will be cooking for the festivities.  All proceeds benefit Hayground School’s Jeff’s Kitchen and The Jeff Salaway Scholarship Fund.  For more information, visit

Address: 136 North Hampton St., East Hampton NY

Photo Credit: Diane DeLucia

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