8 Thin slices prosciutto, 200g Fresh rocket leaves , 6 Figs, scored into quarters (so they are open) , 1 Buffalo mozzarella (250gm), sliced , ¼ Cup fresh basil leaves , Moro Fig Vincotto for drizzling , Moro Frutal Extra Virgin Olive Oil for drizzling , Salt & pepper for seasoning
Arrange prosciutto, figs and mozzarella on a serving plate. Season with salt and pepper. Add the mozzarella and prosciutto come to room temperature. Scatter with basil leaves, then drizzle with Moro Vincotto and Moro Frutal Extra Virgin Olive Oil to taste.