FIGS AND COUNTRY HAM

4 large, ripe figs (or 8 small)
2 lemons
16 paper-thin slices of (preferably) raw or cooked country ham
1/4 pound unsalted butter, softened
Freshly ground black pepper

Cut figs lengthwise into quarters. Cut lemons into 8 wedges.

Fold the ham slices double and arrange 4 slices on each of 4 salad plates, folded out and centers overlapping. Alternate figs and lemons to create a pinwheel pattern on top of the ham on each plate.

Whip the butter until fluffy and light, and put a large dollop in the center of each plate. Serve at once and pass a pepper mill for grinding black pepper at the table.

Makes 16 servings
Source: Beans, Greens and Sweet Georgia Peaches: The Southern Way of Cooking Fruits and Vegetables by Damon Lee Fowler