½ cup crumbled Gorgonzola

6 figs ripe cut into quarters

2 tbsp syrupy balsamic vinegar

1 tsp Michael Collins Irish Whiskey Blend

6 ounces Prosciutto, thinly sliced cut in small strips

Fresh basil leaves for garnish

Salt and pepper to taste

        Mix balsamic vinegar, Michael Collins Blend, salt and pepper in a small mixing bowl.  Brush each fig with mixture.  Press ½ teaspoon of the Gorgonzola into one end of each fig.

        Arrange basil leaves on a serving platter.  Place figs on top of leaves and drizzle remaining Michael Collins balsamic vinegar mixture over figs.

        Makes 24 pieces.