Prosciutto with fresh figs and mozzarella

By lromito

Ingredients

• 8 slices of prosciutto
• 2 ripe, fresh figs, halved vertically
• 150 g fresh buffalo mozzarella cheese
• 2 tbsp extra-virgin olive oil
• 2-3 tsp aged balsamic vinegar
• large handful of pine nuts, toasted
• sea salt and pepper

Preparation

Step 1

Drape 2 slices of prosciutto on each serving plate and top with a fresh fig half. Tear the buffalo mozzarella into pieces and place alongside the figs. Dress the mozzarella with a little aged balsamic vinegar and extra-virgin olive oil, then sprinkle with the toasted pine nuts. Next season the mozzarella with a little salt and a generous grinding of black pepper, then serve the antipasto with grissini (breadsticks).