Gourmet Fig Appetizer
From California Country Program #1891 (June 2001)

Ingredients:
4 black mission figs
2 ounces proscuito
2 ounces marscapone cheese
4 mint leaves
2-3 ounces port wine

Cut fig into quarters. Pour port on top of the fig, allowing it to soak into the fruit. Spoon marscapone over the figs. Wrap with proscuito. Cut lengthways. Dice mint and top the dish. Poor excess wine over the dish and serve.

Serves four

Prepared by Kimball Jones
Corporate Chef
Wente Vineyards
Livermore, California