Cut a slit in each fig starting at the stem and going about ¾ of the way down.
FILLING – In a small bowl mash cheese, nuts and cognac together.
Gently press some filling in the middle of each fig being careful not to break it.
Wrap each fig with prosciutto or pancetta and secure with a toothpick. Can be made in advance and refrigerated for several hours.
GRILLING – Preheat barbecue.
When hot lightly brush figs with oil and place on grill.
Cook 1-2 minutes, turn once and cook another 1-2 minutes. They are ready when prosciutto has grill marks and cheese is starting to ooze out.
SERVING – Sprinkle with balsamic vinegar or drizzle with balsamic glaze.