Fruit Pate

Sweet fruits, salty prosciutto, and crunchy nuts lusciously meld with mascarpone cheese for the ideal complement to light, fruity white or rose wines.

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  • 1 8 ounce container mascarpone cheese
  • 2 ounces prosciutto, finely chopped (1/2 cup)
  • 1/4 cup finely chopped dried apricots and/or figs
  • 1/4 cup finely chopped walnuts
  • 1 3 ounce package cream cheese, softened
  • Fresh herb sprigs (optional)
  • Blood orange, kumquat, or orange wedges (optional)
  • Cantaloupe wedges, fresh strawberries, or other fresh fruit
  • Crackers
Combine mascarpone cheese, prosciutto, apricots and/or figs, and nuts in a medium mixing bowl. Line a small bowl (1-1/2-cups capacity) or crock with plastic wrap. Pack cheese mixture into the lined container. Cover and chill for 2 to 4 hours.
To unmold pate, remove covering from bowl or crock, place a serving plate upside down over the bowl or crock, and invert. Lift off bowl or crock, and remove plastic wrap. Spread cream cheese over pate. Allow to stand at room temperature for 20 to 30 minutes before serving. Garnish with herbs and blood orange, kumquat, or orange wedges, if desired. Serve with fresh fruit and crackers. Makes 14 to 16 servings.

nutrition information

Per Serving: cal. (kcal) 125, Fat, total (g) 12, chol. (mg) 27, sat. fat (g) 6, carb. (g) 3, fiber (g) 0, pro. (g) 5, vit. A (RE) 41.21, vit. C (mg) 0, sodium (mg) 99, calcium (mg) 10.1, iron (mg) 0.18, Percent Daily Values are based on a 2,000 calorie diet
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