Sweet fresh fig quarters are wrapped in paper thin prosciutto topped with a tangy chevre and drizzled with honey for a luscious appetizer.
Divide goat cheese over slices of prosciutto. Place a piece of fig on one end of each piece of meat and roll up. Drizzle with honey and sprinkle with salt and fresh cracked pepper.
Drizzle balsamic glaze decoratively over four plates and top each with four pieces.
Makes 4 servings
*Half larger slices lengthwise