© David Loftus
crostini - prosciutto, figs and mint
method
Get yourself 6 large ripe figs, 12 slices of prosciutto, and a small bunch of fresh mint. Tear the figs in half, then drape a piece of prosciutto over each of your hot crostini and squash a piece of fig on top. Finish with mint leaves and serve drizzled with a little extra virgin olive oil, a drop of balsamic vinegar, and some freshly ground black pepper.