Te Mata figs are a celebration just on their own but this is as much an “assembly” as it is a recipe !
2-3 fresh figs, cut into quarters
2 slices prosciutto, torn into pieces
1 mozzarella ball, torn into pieces
a very drizzle of vincotta or liquid honey
Place the figs on the plate, scatter the torn prosciutto and the same with the mozzarella. Drizzle with great care a little vincotta ( dark, sweet thick balsamic like condiment available at Sabato/ Farro/Moore Wilson ) or honey. A hint of pepper may be added depending on mood.
Serve with crusty bread. Do not share – it’s too good!