We have been eating a lot of this at home lately. Who doesn’t love figs. We have picked up some gorgeous big fat, juicy figs from the market. You can pick them up in store this week and give this recipe a go.
200g buffalo mozzarella drained
4 thin slices prosciutto or jamon
2 fresh figs, halved
Honey, to drizzle
Extra virgin olive oil
Dried oregano
Tear the fruit and cheese into quarters and arrange on a plate with bunched prosciutto.
Drizzle the honey and the oil then sprinkle with oregano and add cracked pepper to taste.