Prosciutto is a good food to snack on when you want the effect of eating a lot more meat than you actually are. Since it's so thin but also so stringy and chewy, you tend to spend a lot more time chewing prosciutto than its volume would have you believe.
When paired with the meat-like consistency of ripe figs and cheese, you're basically cheating the meat gods.
Some Fig Trivia
Speaking of cheating God, did you know that many people believe that, from a story in the Bible, the "forbidden fruit" eaten by Adam and Eve was actually a fig instead of an apple? It makes more sense considering this passage from the story, just after they ate the fruit:
"Then the eyes of both of them were opened, and they realized they were naked; so they sewed fig leaves together and made coverings for themselves."
Figs aren't exclusive to Christianity, either. In an ancient Islamic record, Muhammad is quoted saying (in translated paraphrasing), "If I were to tell you of a fruit that has been sent from paradise, it would be the fig. Fruits of paradise are without pits. Eat the fig as it is a cure for hemorrhoids and gout."
With the image of gout in your brain, let's make some figs.
Prep: 10 min | Cooking: 10 min | Total: 20 min
Yields 18 wrapped figs
Small figs, sliced into halves (9)
Prosciutto (9 slices, cut in half widthwise)
Preheat oven to 400 °F. Lay parchment paper or a non-stick mat over a baking sheet.
Stuff the middle of each fig with 1 tsp of goat cheese.
Wrap the stuffed figs in a half-slice of prosciutto. Drizzle with a bit of honey and place in oven.
Bake 5-8 minutes or until prosciutto feels crispy when touched with a fork. Plate and serve immediately.