There are few things more beautiful, as far as produce is concerned, than a perfectly ripe summer fig. They are delicate, and plump, and perfectly sweet. There are three types that are easy to find at any of the Seattle farmers markets: brown Turkish figs, bright green Calypso figs, and purple Mission figs. Upon slicing them open, you find a beautiful fleshy inside, in either a bright or pale rosy color. I love to contrast flavors, so mixing these sweet figs with a salty prosciutto, and a strong cheese is great —- plus, anything stuffed with melted cheese is a dream.

20 firm, ripe figs (mission or calypso), about 2 pints
20 strips of prosciutto, about 1 lb
8 oz feta
2 Tbs Olive oil
Balsamic reduction

Take each fig and slice an X in the top. Gently peel back the quarters, and stuff the figs center with a piece of goat cheese. Wrap tightly with a piece of prosciutto.

Heat a heavy sauté pan, or grill pan to medium-high. Heat the olive oil, and cook the figs until the cheese is just melting, and the prosciutto starts to crisp.

Place all of the figs on a platter, and drizzle with balsamic reduction.