I got this idea from The Evening Tribune from Hornell, and it sounded intriguing to me, especially in light of a pending spring storm coming overnight for the Finger Lakes Region.
Dinner idea:Warm Fig and ProsciuttoSandwiches
6 thick slices country bread
2 ounces mascarpone cheese
6 tablespoons fig jam
Ground black pepper, to taste
12 thin slices Prosciutto
Toast bread on each side under oven broiler. Spread one side of each slice toast with fig jam, then spread with mascarpone. Return to oven; broil about 2 to 3 minutes. Add black pepper; top each on with 2 slices Prosciutto. Serve hot. Makes 6 open-faced sandwiches.