It is rare that I offer up a “fancy” recipe because I want people to feel comfortable with trying the dishes. 

But this, while appearing to be “fancy”, is really quite simple.  Prosciutto and melon is a classic combination so these “purses” are a great started at dinner or finger food to pass around to guests at a party.  If you have ripe figs now, include them along with the cubes of cantaloupe or honeydew.  This recipe makes about 20 purses.

20 sturdy fresh chives, each about 5 inches long
10 thin slices Prosciutto, each about 8x4 inches
1/3 cup Boursin Cheese
2 Tbsp. unsalted butter
Ripe fresh figs, quartered or ripe cantaloupe or honeydew melon, cut into bite-sized squares

Blanch the chives in a large skillet of boiling water, gently stirring to separate, until they turn bright green-about 5 seconds, Using a slotted spoon, transfer to a bowl of ice water and let them stand a few seconds to stop the cooking. Drain on a paper towel.
Cut the Prosciutto in half crosswise so pieces measure about 4x4 inches. Place 1 tsp. Boursin in the center of each square. Gather edges of prosciutto over cheese to form a “purse’ with a rounded bottom and ruffled top. Pinch prosciutto firmly where it’s gathered and tie a length of chive around the neck. Repeat with remaining purses.
Melt 1 Tbsp. butter in a large, nonstick skillet over low heat. Add half the purses and cook, shaking the skillet gently until undersides are golden brown - 3 to 4 minutes. Transfer to platter and add 1 Tbsp. butter to pan and cook remaining purses. Serve hot with ripe figs and/or melon.

Dunham's Sports

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