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Fruit Pate

Makes: 14 to 16 servings
Prep 20 mins Chill 2 hrs to 4 hrs Stand 20 mins
Fruit Pate
  • 1 8  ounce container  mascarpone cheese
  • 2  ounces  prosciutto, finely chopped (1/2 cup)
  • 1/4  cup  finely chopped dried apricots and/or figs
  • 1/4  cup  finely chopped walnuts
  • 1 3  ounce package  cream cheese, softened
  •  Fresh herb sprigs (optional)
  •  Blood orange, kumquat, or orange wedges (optional)
  •  Cantaloupe wedges, fresh strawberries, or other fresh fruit
  •  Crackers

1. Combine mascarpone cheese, prosciutto, apricots and/or figs, and nuts in a medium mixing bowl. Line a small bowl (1-1/2-cups capacity) or crock with plastic wrap. Pack cheese mixture into the lined container. Cover and chill for 2 to 4 hours.

2. To unmold pate, remove covering from bowl or crock, place a serving plate upside down over the bowl or crock, and invert. Lift off bowl or crock, and remove plastic wrap. Spread cream cheese over pate. Allow to stand at room temperature for 20 to 30 minutes before serving. Garnish with herbs and blood orange, kumquat, or orange wedges, if desired. Serve with fresh fruit and crackers. Makes 14 to 16 servings.

Nutrition Facts (Fruit Pate)
  • Servings Per Recipe 14,
  • cal. (kcal) 125,
  • Fat, total (g) 12,
  • chol. (mg) 27,
  • sat. fat (g) 6,
  • carb. (g) 3,
  • fiber (g) 0,
  • pro. (g) 5,
  • vit. A (RE) 41,
  • vit. C (mg) 0,
  • sodium (mg) 99,
  • calcium (mg) 10,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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