Instructions: 1. Take six of the figs & slice them into six even wedges. Dust wedges lightly with thyme. Thin honey with water & dip prosciutto slices in it.

Cut prosciutto into 1/4-inch strips & use them to wrap up thyme-coated fig slices. Cut melon into thin slices.

2. Just before serving, cut remaining figs into 6 wedges & arrange them on chilled salad plates with ham-wrapped figs & melon slices.

Note: If good
melon is not available, substitute fresh berries or other fruits.

UPSTAIRS AT THE PUDDING

HOLYOKE ST, CAMBRIDGE WINE:
ASTI SPUMANTE (BONARDI)

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.