Rosemary Goat Cheese Stuffed Figs with Prosciutto

Preheat oven to 400 degrees. Spray a baking sheet with cooking spay and set aside. Wash and dry figs.

Mix together soft goat cheese, rosemary, a pinch of sea salt and a couple of turns of freshly ground black pepper. Slice the figs on one side, being carefully not to cut through. Fill the space with a small amount of the goat cheese mixture. You could also use a small pastry tip to fill the figs.

Wrap each fig in the prosciutto and place on the prepared baking sheet. Put a small amount of the clover honey creme on each fig (or drizzle with honey). Then top each with a little bit (about a teaspoon each) of balsamic honey vinegar (or regular balsamic vinegar).

Bake six to eight minutes, until cheese is warm. Do not overcook as the cheese will ooze out of the figs.

Serve warm.