If you are using thick cut bacon or pancetta lay the pieces on a grill or oven tray and cook till just softening. ( half cooked). Drain on paper and put aside. (if using prosciutto it doesn't need to be pre- cooked)

Put the goat cheese, herbs and black pepper into a smallish bowl and mix well. If the mixture is very crumbly add a little cream till making a soft spoon-able paste.

Cut the tops of the figs with a cross, making sure the cuts only go about halfway down the figs ( or they wont stay together).

Push the base of the fig a little to open the cris crosses and using a teaspoon add just a little goats cheese to each one. Once they have all received a little cheese go back and top up a little if needed. They will not hold too much cheese. (1/2 to 1 teaspoon).Push the tops together gently to close up a bit.

Wrap the figs in a piece of bacon or pancetta and secure with a toothpick. These can be left now till needed. Refrigerate if they will not be used within an hour.

Bring back to room temperature before putting on the baking tray. Bake for 10 minutes or till the bacon is hot.

Remove toothpicks and serve drizzled with balsamic and olive oil. Serve with extra basil leaves and praline