10 thin slices prosciutto, each about 8×4 inches
3/4 cup bel paese chees, shredded
2 T unsalted butter
20 fresh chives, at least 5 inches long
ripe figs, cantaloupe or honeydew, cut into thin wedges
Cut the prosciutto slices in half crosswise to make pieces about 4 inches square. Place about 1 teaspoon of the shredded cheese in the center of each prosciutto square. Gather the edges of the proscuitto up over the cheese to form a purse with a rounded bottom and gathered top, pinch the prosciutto firmly where it is gathered and tie with a chive around the pinched part of the “neck”. Over low heat melt half of the butter in a large nonstick skillet. Add half of the purses and cook, shaking the skillet gently until the bottom of the purses are golden, about 3 to 4 minutes. Transfer to a platter. Repeat with the remaining butter and purses in the same manner. Center all the purses on the platter and surround with the fruit wedges, serve immediately.
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