If your figs are larger than 1 bite, slice them in half from stem to base. If your figs are the perfect bite size, then slice them from the stem almost to the base, splitting the fig but leaving it intact. Gently wedge a dollop of chèvre into the fig, or atop the fig half. Give the figs and goat cheese a quick grind of pepper at this point. Wrap the chèvre-stuffed fig (or fig half ) in 1 slice (or half a slice, depending on the size) of the prosciutto. Place on a plate or platter and drizzle generously with olive oil. Sprinkle lightly with sea salt.