Prosciutto and Figs Recipe (Marguerite Zurlo's favorite appetizer)

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	12 large, very ripe imperial (black) or kadota (green) figs 3 thin slices of prosciutto, quartered 1 ripe lime, halved
	Cut figs in half, lengthwise. Wrap each fig half with a quarter slice of prosciutto, and secure with toothpick. Place on serving platter, and drizzle with lime juice. Allow figs to sit for 1/2 hour, unrefrigerated, occasionally swirling the lime juice about them. Serves 12 as appetizer, or 6 as a light evening snack. Note: You may substitute other fruit, such as ripe mellon (cantalope or honeydew are both excellent) or pears for the figs. *Enjoy with our 2005 Sauvignon Blanc.*