In a Pinch: Use peeled kiwi fruit cut into quarters lengthwise instead of figs.
8 oz (250 g) chevre
4 oz (125 g) cream cheese, softened
1 Tbsp (15 ml) creamy horseradish
4-6 plump, fresh figs
16 slices prosciutto
2 Tbsp (30 ml) balsamic glaze
Combine the chevre and cream cheese in a bowl; add the horseradish and stir well to combine. Set Aside.
Trim the stem end of each fig. Cut each fig in half widthwise, then slice each half into four, so that you wind up with eight thin wedges from each fig.
Remove the fat edges from the prosciutto. You will be using four slices at a time: carefully lay one slice on your work surface with the short end towards you; overlap the next by about 1/2 inch, then continue with two more slices.
Spread 1/4 cup (60 ml) of the cheese mixture over the prosciutto slices, leaving one-third of each end without cheese. Lay the figs in one row on the cheese without any gaps. You will use about one fig per roll – that is, about eight pieces, depending on the size of the fig. Squeeze a small drizzle of the balsamic glaze over the figs. Tightly roll up cigar style. Repeat with the remaining prosciutto, cheese mixture and figs to get four long rolls.
Slice each roll in half on the diagonal, then cut each half in half again for a total of 16 rolls. If you prefer smaller pieces, cut accordingly.
Arrange on your serving plate cut-side-up, and finish with an extra drizzle of the balsamic glaze.