ONE FOR THE TABLE: Prosciutto with Fig Puree and Triple Cream Cheese

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By David Latt for

The best appetizers are full of flavor, fun to look at and, ideally, effortless to prepare. Vegetable crudites 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 Andre 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

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.

(David Latt is an Emmy-award winning television producer who turns to cooking to alleviate stress. His experiences with food and his favorite recipes can be found on his blog Men Who Like To Cook. One for the Table is Amy Ephron's online magazine that specializes in food, politics and love.


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