Stuffed and Wrapped Figs

• 12 figs, fresh or dried, washed and trimmed
• 6 thin slices prosciutto, halved crosswise into 12 short, thick pieces
• 1/4 pound ricotta salata, cut into small triangles 1-inch long
• Mixed salad greens, washed, dried, and picked over

1. Slice the figs lengthwise (stem-to-flower end), about halfway through, making a little pocket.
2. Place 1 split fig onto each piece of prosciutto.
3. Fill the center of the figs with pieces of ricotta salata.
4. Wrap the figs with the prosciutto, making a decorative flower.
5. Place the wrapped figs on a platter covered with salad greens

short, ricotta salata, salad greens

Taken from www.foodnetwork.com/recipes/rachael-ray/stuffed-and-wrapped-figs-recipe.html (may not work)