Honeyed Figs with Prosciutto and Basil

Été 2007
food and drink

BY: Sasha Chapman

Mario Pingue makes high-quality prosciutto right here in Niagara, Ontario. If you can't find it at your local butcher shop, shop, substitute Italian prosciutto di Parma.

16 basil leaves
8 figs, cut in half
8 thin slices Niagara prosciutto
Local honey

1. Place 1 basil leaf on cut side of each fig. Wrap each in prosciutto.

2. Arrange on serving platter or individual plates. Drizzle with good-quality honey. These wraps are best served immediately; if there is a delay, cover with plastic wrap to prevent prosciutto from drying out.

Makes 4 servings