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
Yield 4-6
Time 30 minutes
Ingredients
1/2 pound Italian prosciutto
10 very ripe figs, washed
1/3 pound triple cream
Method
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 3" x 2". 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.
Variations
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
