Bring vinegar and honey to a boil in a small saucepan. Cook until syrupy, about 4 min. Set aside to cool.
Trim stems off figs. Quarter figs, cutting three-quarters of the way down. Stuff each fig with 1/2 tsp cheese and a piece of prosciutto, then drizzle with 1/2 tsp syrup.
St. Joseph Communications uses cookies for personalization, to customize its online advertisements, and for other purposes. Learn more or change your cookie preferences. By continuing to use our service, you agree to our use of cookies.
We use cookies (why?) You can change cookie preferences. Continued site use signifies consent.