Prosciutto-Wrapped Figs

From Cherrapeño

Adapted from Canapes by Eric Treuille and Victoria Blashford-Snell

5 ripe figs, quartered
About 10 very thin slices of prosciutto, cut into strips
3 oz Parmesan cheese
Black pepper

Use a vegetable peeler to make some Parmesan shavings. Place a couple on each strip of prosciutto.
Place a fig quarter on top and sprinkle with some fresh black pepper.
Roll up and place seam side down on a serving dish. You can secure with a cocktail stick if you prefer.
Sprinkle with some extra grated Parmesan just before serving.

Note: you can also use melon when figs are not in season and substitute blue cheese, or any other cheese, for the Parmesan.