2 figs, each cut into 8 wedges
250 g baby Buffalo mozzarella or bocconcini, cut into halves
16 basil leaves
8 slices prosciutto, halved lengthways
Extra virgin olive oil, to drizzle
1 punnet micro herbs or cress (optional)
- Thread a wedge of fig onto a fork, then a piece of cheese and a basil leaf. Wrap a piece of prosciutto around filling on fork.
- Drizzle with oil and sprinkle with herbs or cress.