If fresh figs aren’t available, try this four-ingredient filling atop pear, apple, or melon wedges, hollowing out a spot with a melon baller, or serve as a spread.

1/2 cup mascarpone cheese
1 oz. prosciutto, chopped
2 tsp. snipped chives
4 oz. blue cheese, crumbled
24 fresh figs
Snipped chives

1. In a medium bowl combine mascarpone cheese, prosciutto, and 2 teaspoons chives. Stir in blue cheese. Cover; keep chilled until needed.

2. To stuff figs, remove stems. Make a crisscross cut in the top of each fig, but do not cut all the way through to the bottom. Gently open fig and spoon 1 tablespoon of filling into each fig. Sprinkle with additional chives. Makes 24 servings.