4 lg. figs, fresh
1/4 lb. Gorgonzola
1/4 lb. Prosciuto, sliced paper thin

1. Peel the figs and slice each lengthwise into 6 spears. Place figs, fleshy side up on a plate or tray.

2. Slice Gorgonzola into 21 even slices. Top each fig spear with a piece of Gorgonzola.

3. Slice Prosciuto lengthwise into 1 inch wide ribbons. Wrap each fig around the middle with a ribbon of Prosciuto. Secure with toothpicks, if desired. Makes 24.