by David Latt

Prosciutto with Fig Puree and Triple Cream Cheese Recipe

The best appetizers are full of flavor, fun to look at and, ideally, effortless to prepare. Vegetable crudités fit those requirements but they aren't exciting.

A delicious appetizer -- albeit one for those without caloric restrictions -- is a piece of prosciutto with a slice of triple cream and a topping of fig puree. The key to this dish is using high quality ingredients: Saint André triple cream, a good Italian prosciutto and ripened farmers' market fresh figs.

The prosciutto can be rolled up, but leaving it open is visually pleasing. Anyone picking a piece up will naturally do the rolling themselves.

This dish is delicious any time of day: for breakfast, as a light lunch with a salad, or in the evening with cocktails and wine.

Prosciutto with Fig Puree and Triple Cream Cheese Recipe

Makes 4-6 servings.

Preparation time: 30 minutes

10 very ripe figs, washed

1/2 pound Italian prosciutto

1/3 pound triple cream cheese

The figs have to be very ripe. Scrape out the inside and discard the skins. Remove any excess fat from the prosciutto. Cut into pieces approximately 2 inches by 3 inches. Cut the triple cream into small slices.

Place a slice of cheese on each piece of prosciutto, topped with a small spoonful of fig puree. Arrange on a plate. Serve cold or room temperature.


Lightly caramelize chopped almonds, walnuts or hazelnuts, and sprinkle a few bits on top of the fig puree.

Place the prosciutto with its toppings on a thin cracker or a piece of crisp garlic toast.

Instead of triple cream, use a cheese of your choice, ideally a soft cheese.

Roll the prosciutto around the cheese and fig puree.

Appetizer Recipe, Italian Cuisine

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"Prosciutto with Fig Puree and Triple Cream Cheese"

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