INGREDIENTS

• 6 figs, ripe but not too soft
• ½ cup soft goat's cheese, room temperature
• 3 pieces prosciutto, sliced in half length-wise
• extra-virgin olive oil
• salt
• freshly ground black pepper
• 6 sprigs rosemary, 1 inch pieces
• 6 tsp. runny honey

NOTE:

Serve on a mixed salad without a dressing; there’s enough flavour already. The rosemary is optional unless it’s handy in the garden. Don’t cook too long, the cheese can melt out completely!

SERVES: 6 | PREP: 15 mins | COOK: 25 mins

1. Preheat an oven to 175°C / Gas Mark 4.
2. Cut each fig cross-wise from the top, halfway down the fruit. Gently separate the quarters to create an opening. Scoop 2-3 tsps. of goat’s cheese into the opening, without overstuffing.
3. Wrap each fig with half a length of proscuitto slice and arrange the figs on a baking tray, or a fairy cake tin for stability.
4. Lightly drizzle the figs with olive oil, optionally sprinkling with salt and pepper. Top each fig with a rosemary sprig.
5. Bake in the oven for 25 minutes.
6. Remove and discard the baked rosemary sprigs.
7. Transfer the figs to a serving platter or individual plates.
8. Drizzle each fig with 1 teaspoon of honey and garnish with fresh rosemary leaves.