The sweetness of figs, the saltiness of the prosciutto and the acidity of the mozzarella are the perfect match for a starter both in spring and autumn (figs have two seasons)
8 figs
150g San Daniele Prosciutto
2 Mozzarelle
Olive Oil
Balsamico
Honey
Salt, Pepper
Basil Leaves
Cut the figs into four without cutting through the bottom.
Put 1/4 of the mozzarella in the middle of each fig and surround the fruit with prosciutto.
Melt the honey in a pan, add Balsamico, oil, salt and pepper and stir well until mixed.
Put over the figs and garnish with basil leaves.