There are flavors that don't require much explanation. A ripe fig, a few thin slices of Njeguška prosciutto, and a good cheese are enough to bring almost the entire Mediterranean to your plate.
And August is the right time for such a breakfast.
Figs are at their best now – soft, sweet and full of sunshine – so this time we won't just cut them up and serve them, but make them into a kind of carpaccio.
Peel the fresh figs, cut them into slices, and arrange them on a plate. Then, gently press and mash them with the bottom of a glass, as in the video, until you get a thin, almost creamy base that resembles the texture of carpaccio.
Over the figs, use your hands to irregularly tear the Njeguška prosciutto. There's no need for perfect arrangement here – the more relaxed and rustic the plate looks, the better.
Place a piece of goat cheese, burrata, or another creamy cheese you like in the middle. The sweetness of the fig, the saltiness of the prosciutto, and the richness of the cheese are a perfect combination.
But the rest of the plate should be to your taste. A little olive oil, freshly ground pepper, a few drops of balsamic vinegar or honey, fresh herbs... And for extra texture, you can roughly crumble a few walnuts over everything.
Serve with small, still warm scones or pieces of good bread to scoop up whatever is left on the plate. If you're avoiding gluten, crispy rice cakes will work just as well.
And that's the whole philosophy of this Montenegrin breakfast: a few good local and Mediterranean ingredients, without any complications.
Figs ripened in the August sun, Njeguška prosciutto, cheese, olive oil and bread.
A breakfast that can be prepared in a few minutes, and tastes like a long, slow summer somewhere between stone, sea, and the shade of a fig tree.
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