Fig and Prosciutto Pate

When dried figs appear in the produce aisles of supermarkets, it's time to make this appetizer recipe. Pair it with fresh pears for a doubly popular seasonal treat.

Fig and Prosciutto Pate Enlarge Image
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3 users rated this recipe an average rating of 3.5
Makes:
14 servings
Prep:
20 mins
Chill:
2 hrs to 24 hrs
Stand:
20 mins at room temperature
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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)
    Per serving:
  • 144 kcal cal.,
  • 11 g fat
  • (6 g sat. fat,
  • 2 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 30 mg chol.,
  • 142 mg sodium,
  • 9 g carb.,
  • 1 g fiber,
  • 8 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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