Day 182

STUFFED FIGS WITH GOAT CHEESE AND PROSCIUTTO
12 Figs, ripe but not too soft
6 ounces soft Goat cheese, room temperature
6 slices Prosciutto, sliced in half length-wise
4 large Rosemary sprigs, cut in thirds, plus extra for garnish
Extra-virgin olive Oil
Runny Honey
Sea Salt and freshly ground black Pepper
Preheat oven to 350 F. (180 C.)
Cut the figs crosswise from the top, halfway down the fruit
  Gently separate the quarters to create an opening 
Scoop 1-2 teaspoons goat cheese into the opening, without overstuffing
  Wrap each fig with prosciutto slice
Pierce the prosciutto and fig with a rosemary skewer to hold in place
 Arrange figs in a baking pan
Gently brush with olive oil
Sprinkle with a little salt and pepper (the prosciutto will also add salt)
Bake in oven until prosciutto begins to crispen
nd cheese is tinged brown, about 25 minutes
  Remove from the oven
Carefully remove and discard baked rosemary sprigs
Arrange figs on serving platter
or individual plates with fresh arugula (optional) 
Drizzle each fig with honey 
Garnish with fresh rosemary leaves
Serve immediately