Serve this classic antipasto with the finest cured ham from the region of Parma.
- 8 ripe figs
- 12 paper thin slices of prosciutto crudo
- crusty bread
- sweet butter, optional
- freshly ground black pepper
Arrange the slices of prosciutto on a serving platter. Wipe the figs with a damp cloth and discard the stem. Cut the figs downward from the stem end into quarters, leaving them attached at the base. Open them up like flowers. Arrange the figs on top of the prosciutto. Serve with bread and sweet butter. Pass the pepper mill for those who like a sprinkle of freshly ground pepper.