Baked figs with goat’s cheese and prosciutto

A true classic. A fantastically decadent starter…

Ingredients

12 Figs

100g plain Meredith Chevre (Goat’s cheese)

12 thin slices Prosciutto

6 sprigs fresh Thyme, leaves removed

Balsamic Reduction

Method

• Preheat oven to 200 degrees C
• Slice an X into the top of each fig, without slicing all the way through. Pry open the fig and stuff with a generous amount of goat’s cheese
• Wrap 1 slice of prosciutto around each fig and place into a baking dish. (If there is still room in your baking dish after all the figs are in, you may need to use tooth-picks to secure the prosciutto and stop the goat’s cheese from leaking out during cooking)
• Top each fig with a pinch of fresh thyme and a few drops of Balsamic reduction Bake for about 10 mins, until cheese is oozing
• Place 2 figs per plate with some fresh rocket on the side