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Fig and Prosciutto Pate
Ingredients
- 1 8 ounce container mascarpone cheese
- 2 ounces prosciutto, finely chopped
- 1/4 cup finely chopped dried figs
- 1/4 cup finely chopped walnuts, toasted
- 1 3 ounce package cream cheese, softened
- Kumquat wedges (optional)
- Fresh savory (optional)
- Cantaloupe wedges, strawberries, or other fresh fruit
Directions
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 2 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
(Fig and Prosciutto Pate)
- Servings Per Recipe 14,
- cal. (kcal) 144,
- Fat, total (g) 11,
- chol. (mg) 30,
- sat. fat (g) 6,
- carb. (g) 9,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 2,
- fiber (g) 1,
- sugar (g) 8,
- pro. (g) 6,
- vit. A (IU) 1944,
- vit. C (mg) 25,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 12,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 142,
- Potassium (mg) 245,
- calcium (mg) 20,
- iron (mg) 0,
- Fruit () 1,
- High-Fat Meat () 1,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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