Ingredients
- 16 soft, dried figs
- 8 tsp dolcelatte cheese
- 8 slices prosciutto
- small handful chopped parsley
Method
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Remove the hard core from the dried figs. Cut a pocket in each with the point of a knife, then stuff each pocket with ½ tsp dolcelatte cheese.
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Cut the prosciutto in half lengthways, then wrap up each stuffed fig into a little parcel. Serve scattered with a small handful chopped parsley if you have it.