Figs with Prosciutto and Parmesan

Ingredients

• 12 dried figs (such as Calimyrna)
• 1 1/2 cups Marsala wine
• 1 sprig fresh rosemary
• 12 walnut pieces, broken and lightly toasted
• 12 (1/4-inch) chunks Pecorino Romano, Asiago, or Parmigiano-Reggiano cheese
• 4 thin slices Proscuitto di Parma (about 2 ounces), each cut into 3 strips lengthwise

Preparation

1. 1. Combine first 3 ingredients in a medium saucepan. Cook, covered, over low heat 25 minutes or until figs are plump and softened. Remove from heat; let figs soak at least 1 hour or overnight.*
2. 2. Remove figs from wine with slotted spoon; pat dry with paper towel. Cut an X halfway through bottom of each fig. Gently open bottom of fig, and place a walnut piece and chunk of cheese in opening. Gently push back together; place cut side down. Wrap a slice of proscuitto around fig so top still shows. Line a serving platter with fresh fig leaves, if available; place figs on leaves, and serve.
3. *Figs are best if marinated 1 to 2 days ahead. Place in a tightly sealed container, and refrigerate.