1 lb. prosciutto, sliced very thin
16 dried or fresh California figs, stems removed
3 Tbsp soft Gorgonzola cheese
1/2 cup seedless raspberry jam, melted
1/2 cup white balsamic vinegar
fresh thyme leaves, chopped
Divide prosciutto into 16 strips, each about 1/2-inch wide by 6 inches long; set aside.
Starting at stem end, cut figs in half lengthwise, leaving blossom end intact.
Press 1/2 teaspoon cheese in center of each and press back together.
Wrap each fig with a strip of prosciutto and thread onto wooden skews. Grill over high heat, 5 minutes, turning frequently, until lightly charred on all sides. Remove from grill to serving plates.
Combine jam and vinegar; mix well and drizzle over figs. Sprinkle with thyme. Serve warm.