Ingredients - (Serves 24)
6 fresh figs, cut into quarters
200g prosciutto, cut thin strips
60g rocket (arugula)
- Place about 5g (1/2 teaspoon) gorgonzola on top of each fig quarter. Place a piece of rocket on top and wrap the prosciutto strip around the fig. Place on platters and garnish with extra rocket leaves and cracked pepper and serve.