Italian Prune Plums, Prosciutto and Goat Cheese

8 fresh Italian Prune Plums
8 oz goat cheese
4 slices Prosciutto

Slit one side of each plum and remove the pit. Stuff each plum with 1 oz goat cheese. Cut each slice of Prosciutto in half lengthwise. Wrap each plum with a half-slice of the Prosciutto. Fix with a toothpick.

Broil the plums, on the bottom for a few minutes, until the Prosciutto is crispy. Turn them over so that the cheese-filled slit is on top and broil for another few minutes, until the cheese is slightly melted and the Prosciutto is crispy. Serve immediately.

Makes 4 to 8 servings.

Notes:

Every year I wait for plum season so that I can make this great appetizer. The sweetness of the plum and the Prosciutto contrasts nicely with the tangy goat cheese. These will freeze well, cook while still frozen and leave them under the broiler a bit longer.