- 8 slices prosciutto di Parma, each sliced lengthwise into 3 strips
- 12 ripe figs, halved lengthwise
- A few mint leaves
- Extra virgin olive oil
- 1 loaf crusty bread
- Loosely wrap a piece of prosciutto around each fig half and arrange on a platter. Tear a few mint leaves over the top and drizzle with olive oil. Serve with crusty bread.