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Marinated figs with prosciutto, mozzarella & basil
- 2 large or 4 small ripe figs
- 3 tbsp basil-infused oil
- 2 tsp red wine vinegar
- 8 slices prosciutto , halved lengthways
- 16 bocconcini (baby mozzarella balls)
- 16 medium-sized basil leaves
- 16 short wooden skewers
Directions:View on BBC Good Food
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