Figs, Prosciutto, Mascarpone
Servings: 4
Ingredients
- 8-12 slices proscuitto
- 4 fresh, ripe green or black figs, washed and dried
- ½ cup cup mascarpone cheese, slightly softened
- honey
- fresh black pepper
- chopped toasted almonds for garnish
- fresh basil or mint leaves for garnish
Instructions
- Spread out two or three slices of prosciutto into a leafy mound on the center of each serving plate.
- Decide whether to peel the figs; if the skin seems tough, use a vegetable peeler to remove the thin outer skin. Using a large sharp knife, cut each fig in half, stopping about ¼ inch from the bottom so the two halves remain attached. Rotate the figs and slice them again, stopping about ¼ inch from the bottom.
- Spoon 1 to 2 tablespoons of the mascarpone into the center of each cut fig. Position each fig in the center of the prosciutto on each plate. Drizzle some honey on top. Season with black pepper and garnish with the chopped almonds and fresh basil.