Cut the tip of the fig off where the stem connects then, using a paring knife, make a cross in the exposed flesh. This will look beautiful and give a great spot to the spoon goat cheese.
Wrap a single slice Iberico ham around the base of each fig.
Remove kataifi from packaging, and try your best to straighten it out.
Sprinkle a little bit of olive oil over the pasta-like strands, and wrap around the base of the fig leaving some of the ham showing.
Arrange in an ovenproof dish, drizzle with remaining olive oil and pop into a 450 degrees oven, till browned, about ten minutes.
Remove from oven, and put a spoonful of goat cheese on top then garnish with a sprig of rosemary and a grind or two of black pepper.
Kataifi is an extruded dough that has mistakenly been called shredded filo. It can be found in middle eastern markets and certain larger grocery stores. Kataifi is a widely used dough in both the middle east and Greece.
Feel free to substitute any air-dried ham like prosciutto or Bayonne. If your figs aren't very sweet then drizzle a little lavender honey after they are roasted.
This recipe was inspired by one of the world's great unsung chefs, Greg Malouf.
Sweet, salty, fat and crunch are friends!