Prosciutto is a cured paper-thin ham. The most well known is the kind from the region of Parma in Italy. It can be used for sandwiches, in omelets, on pizza or in Antipasti (appetizers). In this recipe it is paired with fresh figs, a sweet, soft fruit found all over the Mediterranean region.
Serve this as an appetizer with some crusty bread and cheese, like a good parmigiano reggiano and a glass of wine.


8 ripe green or black figs, washed
(If you can’t find fresh figs, you can always rehydrate dried ones by placing them in a bowl and covering with boiling water until they soften)

12 slices of prosciutto

Place the slices of prosciutto on a large serving plate.
Cut each fig into 1/4 but do not cut all the way through the base of the fruit so it opens like a flower. Fig skins are usually tender, so they can be eaten along with the fruit and seeds inside. Arrange the figs on top of the prosciutto and serve with crusty bread and cheese.

serves 4