1/4 pound foie gras mousse, at room temperature (see Note)
36 thin baguette slices, toasted
In a small saucepan, combine the figs, wine, port, balsamic vinegar and honey and bring to a boil. Reduce the heat to moderate and simmer until the liquid is absorbed and the figs are tender, 15 minutes. Let cool, then puree in a food processor. Transfer 1/2 cup of the fig compote to a pastry bag fitted with a 1/2-inch round tip. Reserve the remaining compote to serve with cheese or cured meat.
Cover a baking sheet with plastic wrap. Overlap the prosciutto slices on the plastic to form a 9-by-12-inch rectangle. Using an offset spatula, spread the foie gras mousse over the prosciutto in a very thin layer. Pipe the fig compote along one 9-inch edge of the rectangle. Beginning there, roll up the prosciutto tightly, using the plastic wrap to guide you. Wrap the prosciutto roll in plastic and refrigerate until firm, at least 2 hours.
To assemble the roulades, slice the prosciutto roll on the diagonal 1/8 inch thick and set the slices on the baguette toasts. Transfer to a platter and serve.
The unsliced prosciutto roll can be refrigerated overnight.
Foie gras mousse is available at specialty shops or by mail order from D'Artagnan, dartagnan.com.