Cut the cheese in half and put the cheese in the middle of one of the vine leaves. Add some thyme and olive oil and season with salt and pepper, then wrap the leaf up around the cheese. Repeat with the rest of the cheese and then let them sit in the fridge for half an hour. These can be either chargrilled, cooked in the oven or grilled. The goats cheese is cooked when there is a little bit of give around the edge of the cheese. With the figs, cut the top off them and then cut in half. Take the ham and wrap around the figs, then chargrill until the ham is crispy. Both these dishes can be served with chopped tomatoes, onion, basil, olive oil and basalmic vinegar, salt and pepper. Remember with the oil and vinegar it is 4 parts oil to 1 part vinegar.