12 Fresh Figs, preferably Adriatics ( green skinned with white-ruby flesh)
6 very thin slices prosciutto
1 cup plain yoghurt
1/4 cup fresh mint leaves, minced
mint leaves for garnish
Stir mint leaves into yoghurt, and scoop into
small serving bowl. Set bowl in middle of large
plate.
Cut each slice of prosciutto into four lengthwise
strips. Cut figs in half. Wrap each fig with a
strip of prosciutto, going around the fig several
times.
Arrange figs on plate around the dipping sauce and serve.
Makes 24 pieces.
Recipe by Jane O'Riordan, Domaine de la Terre Rouge