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 one up will naturally do the rolling themselves.
Delicious any time of day: for breakfast, a light lunch with a salad, or in the evening with cocktails and wine.
Prosciutto with Fig Puree and Triple Cream
Time 30 minutes
1/2 pound Italian prosciutto
10 very ripe figs, washed
1/3 pound triple cream
The figs have to be very ripe. Scrape out the inside and discard the skins. Remove any excess fat fr…