6 fresh figs, halved
4 ounces herbed goat cheese, at room temperature
⅓ cup chopped, toasted pecans, walnuts or hazelnuts
8 paper-thin slices prosciutto di Parma (San Daniele is Dr. Chlorophyll’s fave)

Preheat broiler. Divide goat cheese into six equal portions. Stuff fig halves with goat cheese. Press nuts into cheese. Fold prosciutto slices in half lengthwise and wrap around each fig half, securing with a toothpick. Arrange in an ovenproof dish and broil until prosciutto browns slightly and cheese begins to melt.

Serve warm. Yum!