SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Fig and Prosciutto Pate

Makes: 14 to 16 servings
Prep 20 mins Chill 2 hrs to 24 hrs Stand 20 mins  at room temperature
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 (RE) 0,
  • vit. A (IU) 1944,
  • vit. C (mg) 25,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 12,
  • Cobalamin (Vit. B12) (g) 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

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe