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Eat now: Prosciutto-Roasted Figs

Delicious summer food needn’t take a huge amount of effort. Here is a simple way to prepare sweet and juicy figs that would make the perfect starter or a light lunch for four people.

Prosciutto-Roasted Figs
12 pecan halves,
6 large figs
300g soft goats cheese
12 slices prosciutto

Preheat the oven to 180C.

Lightly spritz a baking tray with cooking oil. Add the pecan halves and toast for about five minutes, until they become aromatic. Watch them carefully and remove from baking tray as soon as they are done and allow to cool. Meanwhile, slice the figs in half vertically and press one teaspoon of goats cheese and a pecan half into the indented center. Gently wrap a slice of prosciutto around each fig half, taking care to roll tightly in order to keep the filling enclosed. Place on a baking tray and bake for 10-13 minutes, until the prosciutto gets a little crispy and the fig softens a bit. Transfer to a serving platter and lightly drizzle with honey.

For a light lunch serve with a big green salad of rocket and spinach leaves.

Enjoy warm or at room temperature.