Gather all ingredients before starting recipe.

Slice figs in half, and trim the bottom by slicing a thin sliver off the bottom of each fig. This will keep the fig halves even on a platter.

Squeeze 1 teaspoons full of reduced balsamic glaze in the center of each fig.

Top each half with a teaspoonful of fresh ricotta cheese.

Top each fig half with a half of a lice of prosciutto and allow it to just settle on the fig, do not press it down.