- 12 figs (fresh or dried), washed and trimmed
- 6 thin slices prosciutto, halved crosswise
- 1/4 pound ricotta salata, cut into small 1-inch-long triangles
- Mixed salad greens, washed, dried and picked over
Slice the figs lengthwise (stem-to-flower end) about halfway through, making a little pocket.
Place one split fig onto each piece of prosciutto. Fill the center of the figs with pieces of ricotta salata. Wrap the figs with the prosciutto, making a decorative flower.
Place the wrapped figs on a platter covered with salad greens.