For the first recipe on this site we wanted to go big. That sounded like a lot of work, so instead we went small but with big flavor. These Prosciutto Wrapped Figs with Herbed Goat Cheese are the kind of quick and easy appetizer you can knock out in a hurry and impress the mustard out of your guests. They have big, complex flavor and are over-the-top delicious whether you eat them hot or cold.

One of the best things about this recipe is the reaction you’ll get from serving figs. We find that few of our friends and family have ever had figs in their non-newton form, which is a shame. Figs have a rich sweetness and a silky texture that pairs fabulously with the tart goat cheese (made a little more savory with the addition of rosemary, thyme, and a dash of fresh ground pepper) and the salty/sweet prosciutto.

Start your dinner party off with these uber-easy treats and some champagne or similar sparkling wine. Even if you serve take-out or delivery pizzas afterward your guests will be thrilled with the elegant, sophisticated table you set.

Here’s the shopping list:

• One pint (or one pound) of fresh black figs, about 10
• 4 oz or so of fresh goat cheese, chevre or something similar will work. We like Silver Falls Creamery.
• Fresh Thyme and Rosemary
• Freshly ground Black Pepper
• Around a third of a pound of thinly sliced prosciutto, about 12-15 paper-thin slices. Most places around here will slice it fresh so you can just tell your local guy “I need 15 paper-thin slices” and they’ll hook you up.

You’ll probably end up with some extra cheese or fig parts or whatever since it’s impossible to always get the same amount every time so just eat the leftovers without telling anyone, really it’s okay.

The prep is pretty simple:

• Preheat the oven to 350 (if you’re gonna cook them)
• Wash all the figs, cut off their stemmy bits (the pointy end) and quarter them lengthwise
• Mush up the goat cheese with the rosemary, thyme, and pepper
• Slice the prosciutto into (roughly) 1 in wide slices lengthwise, that means you get 3 ribbons out of each slice
• Smoosh about 1/2 a teaspoon of the goat cheese mixture onto each fig quarter
• Wrap a prosciutto ribbon around each goat-cheesed fig quarter

If you’re lacking patience you can just eat them this way, or:

• Bake on a sheet pan or whatever for about 10 minutes, or until the cheese gets hot and melty and the prosciutto gets a little crispy
• Cool them slightly and then eat as many of them as you can before everyone else decides they love them

Salute!!