Cheese-filled Baked Figs Wrapped in Prosciutto

Directions

1. Pre-heat oven to 350 F (180C)
2. Cut each fig in half vertically, and using a spoon or melon baller, scoop out a little bit of the fig leaving a hole in each half. What to do with the leftover fig bits? Either eat them, or place them back on top of the cheese (next step)
3. Fill each hole with blue, Gorgonzola, Camembert, or goat cheese
4. Place each fig half in the center of a piece of prosciutto
5. Gently wrap the prosciutto around the fig, covering it completely until you have a little prosciutto-wrapped package. They should stay closed on their own with the stickiness of the prosciutto fat. However, if they don’t stay closed on their own either tie with a piece of kitchen string, or cut a strip of fat from the prosciutto and use it to tie a knot. Repeat process with each fig
6. Line a 13 X 9-inch (33 X 23 cm) baking dish with aluminum foil. Place a baking rack inside of the baking pan. Spray the rack with vegetable spray to keep them from sticking.  Place the figs on top of the baking rack. This will allow the fat to render from the prosciutto, ensuring the bottom of each fig will be crispy, not soggy (this was a great tip from a friend six years ago)
7. Bake for 30 minutes. Serve warm or room temperature