Serve this as an appetizer with some crusty bread and cheese, like a good parmigiano reggiano and a glass of wine.
8 ripe green or black figs, washed
12 slices of prosciutto
Place the slices of prosciutto on a large serving plate.
Cut each fig into 1/4 but do not cut all the way through the base of the fruit so it opens like a flower. Fig skins are usually tender, so they can be eaten along with the fruit and seeds inside. Arrange the figs on top of the prosciutto and serve with crusty bread and cheese.