Cured country ham with fresh figs
The key to this ultrasimple recipe is the quality of the ingredients. It’s well worth the extra money to shop for superior ham. In France these days wonderful cured ham is available in most supermarkets. And while this may not be the case elsewhere, excellent imported cured ham is often available in delis. Go for the thinly sliced variety.
6 slices prosciutto or another French or Italian cured ham
4-5 fresh figs
Lay the slices on a beautiful plate, accompanied by the figs: prepare them by rinsing, trimming the stems and slicing in half lengthwise. If figs are not available, melon of the canteloupe or honeydew variety makes a fine subsitute, as do plums. Serves 2-3.
To brighten this dish, I often decorate the plate with a few leaves of arugula or basil, or serve a small arugula/herbal salad alongside.