By Tessa Kiros
The prosciutto serves as a garnish to the beautiful ripeness of figs, repeating the sweet-salty combination so appreciated in Tuscany. You can also serve prosciutto with ripe nectarines or melon.
Peel the figs if their skins are hard. If not, just remove the hard stem. Slice them in half vertically, not completely through. Open them up and divide between the plates. Drape with the prosciutto slices.