-8 thin slices prosciutto
-8 tbsp ricotta cheese
-16 leaves of fresh basil, finely shredded (chiffonade)
-1 tbsp fresh thyme
-1 tbsp lemon zest
-3 tbsp aged balsamic vinegar or balsamic reduction
-8 pieces of honeycomb
-Sea salt and pepper to taste
In a small bowl blend ricotta, thyme, and lemon zest. Set aside.
Arrange 1 slice prosciutto on each plate
Trim stems from figs. Beginning at stem end, quarter figs, leaving them connected at the very bottom. Center 1 fig on each plate, open the segments like a flower.
Spoon 1 tbsp ricotta mixture into each open fig.
Drizzle balsamic over fig and prosciutto, sprinkle with salt and pepper, garnish with chiffonade of basil.
Balance a tsp chunk of honeycomb on top of each fig.
Ta-da! Serve as first course.