(Serves 4)

4 large or 8 small figs
Large ball fresh mozzarella cheese
8 slices Parma ham
Coarsely ground black pepper
Extra virgin olive oil
Torn basil leaves and balsamic glaze to serve

Wash and dry the figs and cut the large ones into six wedges and the small ones into quarters, then arrange either one large or two small figs on each of four plates.

Drain the mozzarella, cut it in half horizontally, then cut each half into small wedges and arrange them between the figs.

Top each serving with two slices of Parma ham, grind over some black pepper. Drizzle with a little extra virgin olive oil and scatter over some torn basil leaves.