Figs, Prosciutto with Mascarpone: Fig trees are all over Italy and massive old ones right in the middle of Rome. My Aunt had a very large fig tree in her backyard and it was a topic of discussion. How’s it doing? How many figs this year, how many do you expect? Long story short figs meant something to us!
When figs are in season I make sure they are in the mix. Figs are great fresh, dried, baked or seared. I love the simplicity of bites and tapas that you can pop in your mouth. There’s so much you can do with them.
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).
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.
Keywords: Italian Dishes, Bites, Prosciutto