4 figs approx 35g each
8 slices Parma ham (or Lidl's Black Forest ham is better - the thin, cured one that resembles Parma ham)
4 1" sq x half inch thick cubes of Dolcelatte or Gorgonzola
2 tsps balsamic vinegar
spray oil

Cut the stalk end off the Fig, slice it almost in half but leave the bottom attached.  Push a cube of blue cheese into the centre and wrap with two slices of the thin ham (one each way to enclose the fig in a parcel)
Spray a baking sheet with the spray oil, place the fig parcels on the baking sheet, spray with more oil and put 1/2 tsp balsamic vinegar on top of each.  Bake for 8 - 10 mins in a pre heated medium oven.
Makes a luscious starter

approx 6g carb per serving.

Piccie herewith - this was merely a starter for the two of us, no garnish or anything, which I'd have done if serving to other people.

I can't quite get my head round figs at all.  I've seen em, I've even seen em growing on trees! - but like artichokes haven't the slightest idea what to do with them.  In fact TBH the only knowledge I have of figs is from 55+ years ago in a bottle marked 'California Syrup of Figs' which like a lot of things is probably about as far from the taste of a fresh fig, as chalk is to cheese.  I do know people seem to enjoy them.  But then other people also like eating other things that I know full well I either don't like at all or am not keen on.  Moules and Tripes, Geziers and Andouilletes, pepperoni, aniseed .......

I'm quite happy to try stuff, but prefer to try it when someone else has prepared it because if I haven't been shown I wouldn't know if it's my lack of skill that caused the 'flop' or the real taste of the thing itself I just don't like.  It's OK when it's a reasonably priced thing or offered alongside familiar stuff - like trying smoked eel on a buffet once, scrummy - but no loss monetarily, nutrition or otherwise if it hadn't been.  Likewise at friends houses - I'd say great Patti - I have never ever tasted a fig before, and I adore blue cheese, how lovely!  Looks fab! - or quite possibly, Now - how do I attack it?

Didn't get those plates from the Pound Shop, did you?  LOL

Knife + fork, sedge.

Figs are sweet and quite tasty - next time you see them on a market try one - should be no more than 50p for 1... not particularly cheap, but worth it. Dried are only good for baking with, really.  

We'd cut into the fig with a cross - then put chevre-type goatscheese in and wrap the parma ham around them, leaving the cheese showing and then grill. Serve on rocket with pinenuts and good olive oil drizzled on top.

Cripes Wacky - though you'd disappeared off the face of the earth - veggie or not I just can't do figs -sorry - my loss. Good to see you again.

Ziggy