Stuffed Figs with Prosciutto

Figs are so sexy  When you open them, they have a lattice between the flex and they seem almost alive.  And the combination of the sweetness of the figs marries beautifully with the saltiness of cured hams.  This is barely a recipe and basically just a combination of the ham and figs, which can also just be arranged on a plate, rather than assembled as described here.  Mediterranean figs are in season from the end of August until the end of September.

INGREDIENTS

• 1 pound prosciutto, speck or jambon, sliced very thin
• 16 fresh figs, stems removed
• 3 tablespoons soft cheese, such as Gorgonzola, Ricotta or goat cheese
•  1/2 cup seedless raspberry jam (or honey)
• 1/2 cup white balsamic vinegar
• Fresh thyme leaves, chopped

PROCEDURE

Divide prosciutto, speck or jambon into 16 strips, each about 1/2-inch wide by 6 inches long; set aside.

Starting at stem end, cut figs in half lengthwise, leaving blossom end intact. Press 1/2 teaspoon cheese in center of each and press back together. Wrap each fig with a strip of prosciutto and thread onto wooden skewers. Grill over high heat, 5 minutes, turning frequently, until lightly charred on all sides. Remove from grill to serving plates. Combine jam (or honey) and vinegar (or, our favorite, is to substitute fig molasses for both the jam and the vinegar, as it is sweet and tart at the same time, but can be difficult to find): mix well and drizzle over figs. Sprinkle with thyme. Serve warm.

Serves 8.