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.
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.