There are many vinegar bottles labeled “balsamic,” but the real thing must come from Modena, Italy. Just a few drops of a true balsamic will bring out the flavors of all the other ingredients in this dish. When figs aren’t available, substitute berries, pears, or peaches.
- 8 slices of prosciutto
- 8-ounce log of fresh goat cheese, sliced into thin medallions
- 8 fresh figs, halved
- 1 tablespoon extra virgin olive oil
- 1 tablespoon best-quality balsamic vinegar di Modena
Arrange the slices of prosciutto around the perimeter of a serving platter or charcuterie board. Moving toward the center, make a ring of goat cheese slices and then place the fig halves in the center.
Drizzle everything with the olive oil and balsamic.
Yields 8 appetizer or 4 luncheon servings