• 16 dried or fresh California figs, stems removed and halved
• 8 teaspoons blue cheese
• 16 strips prosciutto, each about 6 inches long
• Seedless raspberry jam; to taste
• White balsamic vinegar; to taste
• Chopped fresh thyme

Press center of each fig half to make a small indentation for cheese. Place 1/2 teaspoon cheese onto each half and press halves together to enclose. Wrap each with a strip of prosciutto and thread figs onto skewers.

Grill over high heat for about 5 minutes, turning frequently until lightly charred on all sides; remove from grill.

Stir jam and vinegar together until well combinded. Drizzle over skewers and sprinkle with herbs.

Serve warm.