This is another really simple dish that's great as part of a casual dinner spread. Sweet from the fruit with the salty prosciutto and goat cheese, these figs create their own syrupy sauce from the baking juices mingling in the pan with a drizzle of honey and shake of pepper.
6 thin slices of prosciutto
3 oz/85g soft goat cheese
drizzle of honey
Slice a cross into the figs through their stalks. Slice almost all the way to the bottom but stop about half an inch/one and a half from the bottom so that the quarters of the fruit are held together.
Use the thumb and forefinger of both hands at the same time to squeeze the fattest point of the fig quarters together gently so that the fig blooms a little like an opening flower, giving some space inside for the cheese to be squashed into.
Wrap a slice of prosciutto around each fig, loosely enough to allow the inside to be filled but tight enough to hold the quarters from dropping flat in the heat of the oven.
Squash about a teaspoon of goat cheese into the center of each fig, use up all the cheese equally among the fruit.
Pop the figs into an oven proof dish then drizzle over about a tablespoon of honey and a good crack of black pepper.
Bake in the oven at 370F for 15 minutes, until the cheese is lightly golden on top and the figs tender and soft.