|The summer garden.|
3 ounces Parmigiano-Reggiano
12 slices prosciutto
Remove stems, wash and cut figs in half lengthwise (from stem end to blossom end).
Slice the Parmigiano-Reggiano into 24 thin slices.
Cut each slice of prosciutto in half lengthwise.
Place one half of a fig toward the end of one of the prosciutto slices, cut side up. Place a slice of cheese on top, then pull the end of the prosciutto up over, and continue rolling the fig and cheese in the prosciutto.
Place on a foil-lined cookie sheet, and repeat with remaining figs, cheese, and prosciutto.
Place the pan 4 inches from the broiling element and broil for 6-7 minutes until edges of the prosciutto are crisp and brown. Serve immediately.
Beware: these come out of the broiler scalding hot! Let them cool for a minute before tasting. And provide ample napkins, as they squirt and dribble luscious juices.