1. Preheat the grill to high.
2. Cut each strip of pancetta in half each piece should be just large enough to wrap up a fig. Wrap each fig, topped with a sage leaf, in pancetta, and secure with a small bamboo skewer or toothpick by running the skewer or toothpick through the center of the fig and out the other side.
3. When ready to cook, arrange the figs on the hot grate and grill, turning once with tongs, until heated through and the pancetta is crisp, 2 to 4 minutes per side. Transfer to a platter and remove the skewers or toothpicks before serving, or at least warn everyone of their presence.
Makes 12 pieces serves 4 to 6 as an appetizer
Note: You could also use dried figs for this recipe. Soak them in a bowl of boiled water (or, better yet, hot Marsala wine or port) for 30 minutes, or until soft, then drain and proceed with the recipe.
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