Appetizer Fruit Plate

This make-ahead appetizer spread was inspired by the classic prosciutto-melon combination served as an Italian-style first course.

  • Makes: 14 servings
  • Prep: 15 mins
  • Chill: 2 hrs
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Appetizer Fruit Plate
8 ounce container mascarpone cheese
ounces prosciutto, finely chopped
cup finely chopped dried figs
cup finely chopped walnuts
3 ounce package cream cheese, softened
Kumquat wedges (optional)
Fresh savory (optional)
Cantaloupe wedges, fresh strawberries, or other fresh fruit
  1. Combine mascarpone cheese, prosciutto, figs, and nuts in a medium mixing bowl. Line a small bowl (1-1/2-cup capacity) or crock with plastic wrap. Pack cheese mixture into the lined container. Cover and chill at least 2 hours or up to 24 hours.
  2. To serve, lift cheese mold out of bowl. Remove plastic wrap. Spread softened cream cheese over mold. Allow to stand at room temperature for 20 to 30 minutes before serving. Garnish with kumquat wedges and fresh savory, if desired. Serve with fresh fruit. Makes 14 to 16 servings.
Nutrition Facts (Appetizer Fruit Plate)
    Per serving:
  • 123 kcal cal.,
  • 11 g fat
  • (6 g sat. fat,
  • 30 mg chol.,
  • 137 mg sodium,
  • 4 g carb.,
  • 1 g fiber,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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