You can replace the figs and raspberries with ripe, fragrant melon—from honeydew and Cassaba to Charantais, peaches, apricots or plumcots. In winter, I often serve it with roasted pears. A grind of fresh pepper or a few slivers of fresh basil or thyme leaves can add a nice hit of flavor, like a teeny surprise in the midst of fruit and ham, although the greater the ham, the less embellishment you need.
• 12 paper-thin slices of prosciutto di Parma, or other fine dry-cured ham
• freshly ground black pepper (optional)
• 4 ripe medium figs
• 1 cup raspberries
• 6 lime wedges (optional)
• 8 to 12 small basil leaves (optional)
On each of four large dinner plates, loosely drape three slices of prosciutto in a single layer.
Slice each fig into four sections, either wedges or slices. Arrange the figs on each plate and scatter 1/4 cup raspberries across figs. If desired, garnish with one lime wedge and torn basil leaves. Cover and refrigerate until ready to serve. Squeeze a few drops of lime juice from remaining lime wedges over figs just before serving. Pass a pepper mill.
To read Sally's article about air-dried ham and how to buy and store it, click here.
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