Ingredients:

• 4 ripe figs
• 8 slices of cured ham
• Traditional Balsamic Vinegar of Modena P.D.O., 12 years aged

Procedure:

Wash the figs and dry them carefully, taking care not to break them. Cut the fruit into four pieces without removing the skin. Cut the slices of prosciutto (not too thin) in half and place them on top of the fruit pieces. Finish the dish by drizzling a few drops of Traditional Balsamic Vinegar of Modena P.D.O. over it.