Figs, Prosciutto & Mozzarella

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

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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.