2. Line a cookie sheet with parchment paper. Place the prosciutto on the cookie sheet and crisp in the oven for 5-10 minutes, until it's golden brown.
3. In a dry saute pan, toast the hazelnuts.
4. Next, pulse together the hazelnuts, prosciutto, and fresh mint leaves in a food processor; blend to a fine crumb and then transfer to a bowl.
5. Just before you are ready to serve, remove the top stem of the fig, slice in half, and press the soft center of the fig into the crumbs.