Using a flower-shaped cutter, cut flower discs from the ready piadinas to create small sandwich bases. Warm them briefly in a pan or on a griddle for just a few seconds per side, so they soften without becoming too crispy.

Meanwhile, clean the figs and slice them evenly. On half of the piadina discs, place a folded slice of prosciutto and a slice of fig. Close with another disc and secure each mini sandwich with a decorative toothpick, making them easier to grab and adding a festive touch to the presentation.

Serve immediately or keep refrigerated until snack time. These mini sandwiches are perfect for a summer buffet or pool party: light but indulgent, with a fun shape that kids will love too.