Ingredients
18 dried figs
3 ounces soft goat cheese, such as Vermont Creamery
6 slices thinly sliced prosciutto, each cut into thirds
Balsamic vinegar, for drizzling
Preparation
Using a paring knife, slice a small pocket in rounded end of a fig. Stuff pocket with a scant teaspoon of cheese; press down to form a heart shape. Wrap with a third of a prosciutto slice; secure with a cocktail pick. Repeat with remaining figs. Drizzle lightly with balsamic vinegar; serve. Wrapped figs may be refrigerated, covered in plastic wrap, up to 8 hours; bring to room temperature before serving.
