We all know Memorial Day weekend is the unofficial start of summer ☀️ Kick it off in style with this crowd-pleasing Fig Carpaccio, Prosciutto + Pistachios created by Foodbymaria. We’ll bet her healthy appetizer or weekend snack becomes your go-to all season long. Here's the recipe 👇 10-12 figs halved lengthwise & peeled 1 rectangular piece of feta cheese 1 tsp salt 3 tbsp olive oil, divided 8-10 slices of prosciutto 2 tbsp chopped pistachios 1-2 tbsp white balsamic vinegar crostini or crackers for serving Preheat the oven to 400F. Line a small baking dish or baking sheet with parchment paper. Place the feta on the parchment paper and drizzle with 1 tbsp olive oil. Set aside. Make the fig carpaccio: Peel the figs and then slice lengthwise. Place the figs in rows of 3 (3-4 rows depending on how many figs you have) on a piece of parchment paper. Cover with another piece of parchment paper and then roll with a rolling pin until you get a very thin layer. Transfer to the freezer while you bake the feta. Bake the feta for 15-20 minutes to soften and then remove from the oven. To assemble the carpaccio, gently transfer the fig carpaccio to a plate, sprinkle over 1/2 tsp salt and top with the baked feta in the center. Add pieces of prosciutto, chopped pistachios, drizzle over 2 tbsp olive oil and 1-2 tbsp white balsamic vinegar. (fb)

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