I use a knife to crisscross the figs, but not quite to the bottom -- one fig per person is always a good start. Then, using your thumbs and forefingers, squeeze the base of the fig to expose the inside. This will allow your dressing to get right into the middle of the fig.

Simply place the figs in a dish, wave around one slice of Parma ham or prosciutto per fig, throw in some slices of buffalo mozzarella, rip over some leaves of green or purple basil and drizzle everything with a heavenly dressing. I use a honey and lemon dressing concoction -- just mix six tablespoons extra virgin olive oil, three tablespoons lemon juice, and a tablespoon of honey with a little sea salt and fresh ground pepper. Serve with some spare bread on the table to mop up the juices.

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