Here's looking at you fig:: Cheese stuffed Figs wrapped in Parma Ham on a bed of Rocket Salad.

'Tis the season of figs again, so I have decided to share my version of a classic and easy recipe that you may already be familiar with; and if you aren't then you have got to try this. With the different varieties of figs available, I use the Brown Turkey for this recipe simply because compared to the other varieties, it is not as robust in flavour thereby complimenting the Mozzarella and Parma Ham Riserva beautifully.
The Parma Ham I used was 36-38 months cured and sourced from the weekly (Thursdays) food market at Covent Garden. It is firm enough to withstand the heat application without disintegrating and the flavour just pronounced enough but not to overpower the mild sweetness of the figs.The accompanying Rocket Salad infuses a refreshing and  palate cleansing edge to the meal.

Ingredients

• 4 Figs
• 8 strips of Parma Ham
• Extra Virgin Olive Oil
• 3oz Mozzarella Cheese
• Salt
• Grounded Peppercorn
• Balsamic Vinegar
• 31/2oz Rocket leaves

Methods

1. Pre-heat oven to 180 degrees C.
2. Cut each Fig into half, and gently squeeze to loosen the inner fibre allow the mozzarella to melt into the figs.
3. Sprinkle extra virgin olive oil on top of the figs.
4. Place a mozzarella slice on each fig half.
5. Wrap each fig half in a strip of parma ham, and arrange on a baking tray.
6. Drizzle with extra virgin olive oil.
7. Bake for 10 minutes, ensuring cheese is melted and ham is crisp. 
8. Season with salt and peppercorn.
9. Divide rocket leaves onto plates, and place wrapped figs on top.
10. Drizzle with balsamic vinegar and extra virgin olive oil.

Serves 2-3

*You can substitute the Mozzarella for Blue Cheese or Gorgonzola