“Fig in a Blanket”

Prosciutto di Parma wrapped Black Mission Fig with Mascarpone
Vegetarian version: with crumbled Walnuts….

Pair with the 2008 pinot noir, Schneider Vineyard, Russian River Valley

-4 slices of prosciutto di parma
- Black Mission Figs (or whichever type of fig is most in season at your local market)
-Mascarpone

To make:
Take the prosciutto di parma and divide each slice into another 4-6 slices. This will get you approximately 16-24 portions.

Depending on what size appetizer or “bite” you want to create, will depend on how you are looking to cut the fig. You can really get between 3-4 servings out of each individual fig. You can slice the fig into three parts and spread about a ½ tablespoon of the mascarpone cheese onto each portion of fig. Take one of the prosciutto pieces and wrap it around the fig and mascarpone…so cute. It’s like a little fig in a blanket!

Vegetarian Version:
-Toasted Walnuts
-About ¼ cup of raw walnuts
-Olive oil
-Sea Salt and Fresh ground pepper

-Pre heat oven to about 375 degrees

Toss the walnuts with a drizzle of the olive oil, a pinch of sea salt and a couple of turns of fresh ground pepper. Place on a baking sheet and bake for approximately 8-10 minutes. Allow to cool.

Take a wedge of fig with mascarpone cheese and sprinkle the toasted walnuts on top.