By Victoria Hart Glavin of Tiny New York Kitchen
Here is an unbelievably simple party hors d’oeuvre recipe. Often times simple equal sophisticated in my book.
4 Large Whole Figs (Cut In Half)
3 Ounces Prosciutto
4 Tablespoons Honey
Cut figs in half. Tear slices of prosciutto in half. Wrap fig halves with prosciutto. Arrange on serving plate. Drizzle with honey. Serve with a side of caviar and champagne.
Prep Time: 20 Minutes
Cook Time: 0 Minutes
Total Time: 20 Minutes