Figs and Proscuitto with Boursin


Makes 24 canapes. Recipe is by Cynthia Nobles.


1 carton (5.2 oz.) Boursin cheese (herb or pepper)

24 small plain crackers, such as Melba toast

8 thin slices proscuitto di Parma (ham)

12 ripe figs, stemmed and halved lengthwise

24 mint leaves


Spread 1 teaspoon Boursin on top of each cracker. Cut each slice of proscuitto lengthwise into 3 pieces each, for a total of 24. Wrap pieces of proscuitto around crackers and Boursin, overlapping on top. Press a fig half into top of each proscuitto-wrapped cracker. Garnish with a mint leaf. Serve immediately.