Prosciutto and Fig antipasto

What a lovely platter to share with friends.  Mixed meats, marinated artichokes, roasted red pepper, mozzarella balls, olives and feta with delicate figs wrapped in prosciutto with a hint of basil and a simple drizzle of dressing.  We hosted a Trivia night this week with some good friends and enjoyed this as our starter, followed by a Roasted Lamb Lasagne... (recipe to come). A fantastic, fun night accompanied by some deliciously simple, honest food.

Figs wrapped in prosciutto:

• Cut the figs criss cross at the top, not all the way down to the bottom.  Gently squeeze the base of the fig until the top almost blossoms and opens.  This not only looks incredible and enticing but allows the dressing to drip down inside the fig.
• Rip some green or purple basil leaves and push inside each fig
• For the dressing: mix and shake:
• 6 tblspn good extra virgin olive oil, 
• 3 tblspn lemon juice, 
• 1 tspn honey, 
• salt and pepper
• Drizzle the dressing over the figs and enjoy!