To keep what you serve exciting, follow the seasons. By the time you tire of a dish, the season will be over, and it’ll be time to put something new on the menu. Like fresh figs instead of melon with prosciutto — a tasty first course I discovered thanks to my friends in Torino.
This dish is also lovely for a light lunch, for entertaining, and to add to your brunch menu.
Fresh figs
Proscuitto
Cut the figs in half and remove the stems.
Arrange the figs and prosciutto on a plate.
Enjoy – take a small bite of fig and prosciutto together.
Notes:Â
You can also cut the figs into smaller slices, wrap a thin slice of prosciutto around them, and secure them with a toothpick for an apéritif.