PRUNES AND MASCARPONE

1 cup dried pitted prunes
3/4 cup Barrilito rum
3 tbsp. sugar
3 cups mascarpone cheese
2 cups country pate*, diced small
1/2 cup chives
salt and cracked black pepper to taste

Place the pitted prunes along with sugar and rum in a container to macerate until all liquid has been absorbed by the prunes. This may take a few hours.

Once the first step is completed, coarse chop the prunes.

In another container, fold the mascarpone, chopped prunes and small dice of country pate. Correct seasoning with salt and cracked black pepper. Place in a serving bowl with chives for additional flavor and decoration.

Serve the mix at room temperature on the cold side with the hot buttered toast of your preference.

*Country pate recipe not furnished. Great quality ones are available commercially.