Roasted Figs wrapped in Prosciutto

This is an appetizer favorite of ours.  We've made them before with nice success, enjoyed them at Rosemary's for years, and had a nice variation on them yesterday at a restaurant we were trying for the first time, Cafe Deia.  

They're remarkably quick and easy to make.  The hardest part is finding good figs, but when they're in season, this is a great way to use them!  

Note that you can vary the kind of cheese you use (I've noted soft goat cheese, Manchego, and blue cheese as options here) and you could even use bacon instead of prosciutto, which is how we had them yesterday.  Bacon will give you a fattier, smokier result (nothing wrong with that!), while prosciutto will crisp up nicely and form a more elegant wrapping.  "Try not to get carried away stuffing them with too much cheese," I say to myself when making these.  A little cheese is plenty here.

INGREDIENTS

• 40 small fresh mission figs
  
• 4 ounces cheese, (manchego, blue cheese, or soft goat cheese)
  
• 20 prosciutto slices, halved 
  
• 1/3 cup honey, for garnish
  
• Freshly ground black pepper
  

DIRECTIONS

Preheat the oven to 400°F.

Make a small slit in the side of each fig and stuff a raisin-size piece of cheese in the opening. Wrap a piece of prosciutto around each fig to enclose it. Stand the figs on a baking sheet. Bake until the prosciutto melts slightly and forms a skin around the figs, 12 to 15 minutes. Transfer to a serving platter. Drizzle with honey and season with lots of pepper. Serve hot or at room temperature.