Small Bites: Prosciutto with Figs and Mascarpone
Posted on May 24, 2012
I love the simplicity of bites and tapas and little treasures that you can pop in your mouth. I love creating these sort of tiny meals with a variety of flavors.
Figs are always in the mix and are a favorite of mine. I love them fresh, dried, baked or seared. Growing up there were fig trees at my Grandmother’s and Aunt’s house. Topics of discussion would include the fig tree. How’s it growing? How many figs this year, how many do you expect?
There are tons of fig trees all over Italy. There are massive old ones in the middle pf Rome.
I really want a fig tree of my own and that is one of my next things. We are thinking of making a move so that we can have more land! Oh the gardens I am dreaming up right now. My fig tree and John’s lime tree.
Prosciutto with Figs and Mascarpone
6 to 8 Fresh Figs sliced in halves
1/2 cup of Mascarpone
1/4 to 3/4 pound of sliced paper thin Prosciutto di Parma
1. Slice the figs in half
2. Smear about 1 tsp of the Mascarpone on the fig. This will help the Prosciutto to stay in place on the fig. Think of it as the glue that holds it all together.
3. Take half of a slice of Prosciutto di Parma and arrange it on top of the Mascarpone so it makes a little flower by gathering it in the center with your fingers (as best as you can see picture).
Note: Mascarpone is an Italian cheese made from cream. It is milky-white and can easily spread. You will find it in dishes of the Lombardy region as well as desserts. It’s the main ingredient for Tiramisu.