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.