Photo: Natalie Boog
- 6 large figs
- 6 thin slices prosciutto
- 100g soft fresh goat's cheese
- 100g mascarpone
- Sea salt and pepper
- 2 tbsp salted almonds
- Rocket leaves, to serve
Preheat oven to 180C. Cut a cross into the top of each fig, so you can open up the four quarters from the top. Wrap each fig in prosciutto and place in an ovenproof dish lined with greaseproof paper. Mix the goat's cheese and mascarpone together, open up the figs and spoon the mixture inside.
Scatter with sea salt and pepper and bake for 5 minutes until the prosciutto is crisp.
Scatter with almonds and serve warm on a bed of rocket leaves.
- Cuisine - Italian