Stuffed Figs

• 12 whole Figs
• 4 ounces, weight Young Goat Cheese (Chevrai)
• 12 whole Almonds
• 1 package (about 3-4 Oz. Size) Prosciutto
• 1 cup Watercress, For Garnish
• 1/2 cups Balsamic Vinegar
• 1 Tablespoon Honey

1. For the stuffed figs: Preheat your oven to 425 degrees F. Slice the tops and bottoms off the figs, so that the figs stand straight up.
2. Slice the fig once, down about 2/3 way, and then make another slice perpendicular to that, creating a cavity for the stuffing.
3. Take a mounded teaspoonful of cheese and wrap it around an almond.
4. Place the almond in the cavity of the fig.
5. Cut the slices of prosciutto down the middle, and use one strip to cover one fig.
6. Repeat until all figs are wrapped.
7. Place on a baking sheet, and bake for 15 minutes, or until the prosciutto is crisp.
8. Allow to cool, then place on a bed of watercress.
9. Drizzle with balsamic vinegar reduction or honey and chopped walnuts.
10. For the balsamic reduction: Place the balsamic vinegar in a small pot over medium-high heat and reduce by half, about 5-10 minutes.
11. Once reduced, add the honey, and stir well.

chevrai, almonds, balsamic vinegar, honey

Taken from tastykitchen.com/recipes/appetizers-and-snacks/stuffed-figs/ (may not work)