Meeting people on the dance floor can be a little strange. You see them on the dance floor. You smile. You might dance beside them. Heck, you might just dance with one another, but forget their name just as fast as a tuck turn. It takes time to build a friendship when chatting in short spurts in the seconds between songs. Just after Mystery Man and I married we met another Swing dancing couple who recently moved to the area. Through the fits and starts of communicating at dances we learned we had a lot in common. ‘Mr. Zoot Suit’ and ‘Vintage Thread’ were also recently married, had a vintage wedding, and a big band at their reception – just as we did. We were surprised and quite lucky to have met them and the friendships continued to grow. Just a year later we vacationed together at a beach outside of Charleston, South Carolina. Mr. Zoot Suit’s folks had graciously donated a week of their time-share on the shore. We took full advantage of not only being in a beach hot spot, but the culinary hot spot of Charleston. Sun and sand by day, gourmet restaurant by night. We happened upon a local eatery called Al Di La and took a chance it might be good food – after all, their tagline was ‘A Northern Italian Trattoria’. Mystery Man and I are pretty much open to any culinary experience, but Mr. Zoot Suit is not – he is more of a meat and potatoes man. So, we figured we couldn’t go wrong with Italian fair. Our appetizer arrived at the table – Prosciutto Wrapped Stuffed Figs, and Mystery Man and I dug in with instant delight. Wanting to share this Heaven-on-a-plate, we offered some up to our friends. To our shock and disbelief, Mr. Zoot Suit was just as delighted with the dish as we were, and instantly ordered another round. The server obliged with the very last serving – it was a seasonal dish and we were quite lucky to have had it. Prosciutto Wrapped Figs First, figs have a very short ‘season’ here in the Midwest. They are shipped in from California and you have to be on your produce ‘game’ to get them before they go mushy or moldy. I happen to have several friends who know of my fresh fig obsession and text me whenever they spy them. Next, get the best prosciutto money can buy – don’t worry, we only need twelve slices for the twelve figs we bought – and that is nowhere near a pound. Your deli counter specialist will gladly sell it to you by the slice. I purchased this at Dorothy Lane Market and it is so yummy! Gather your ingredients and equipment. Figs, Gorgonzola cheese, prosciutto, a muffin tin and foil. Preheat your oven to 350 degrees. Cut foil into squares and line each recess of the muffin tin. Using a paring knife, cut the stem off of the fig in a circular motion (like you would hull a strawberry). Widen the opening with your pinky finger to make room for the cheese filling – being careful not to tear the fig down the side. Fill the fig with Gorgonzola and wrap the prosciutto snugly around. Place one fig in each muffin tin recess. Bake about 20-30 minutes, or until the prosciutto is slightly crispy around the edges and the cheese is bubbling. Note – you can stuff and wrap in advance! Complete all the steps and wrap (tightly! you don’t want things to dry out) your muffin tin in saran wrap. Refrigerate for up to a day and bake as directed.