Prep time: 15 minutes

Cook time: about 5 minutes

Makes 4 servings

16             California dried or fresh figs, stems removed and halved

8             teaspoons blue cheese

16        (6 x 1/2-inch) strips prosciutto

Equal parts melted seedless raspberry jam and white balsamic vinegar to taste

Chopped fresh thyme

Press the center of each fig half to make a small space for cheese. Place 1/2 teaspoon cheese onto half of the figs and press halves together to enclose. Wrap each with a strip of prosciutto and thread figs onto skewers. Grill over high heat for about 5 minutes, turning frequently, until lightly charred on all sides; remove from grill. Stir together preserves and vinegar. Drizzle over skewers then top with herbs. Serve warm.

Pairs with Mirassou California Chardonnay

Courtesy of Family Features