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Figs, Prosciutto and
St.-André Cheese

Figs, Prosciutto and <br>St.-André Cheese
Figs were brought to North America by the Spanish missionaries who came to California to build a network of Catholic missions. They found the climate particularly favorable to growing figs, which resulted in the naming of the purple-black variety known as the Black Mission. Other figs can be used for this recipe, including the large, fat, white-fleshed, green-skinned Calimyrna, and the small, thick-skinned, green Kadota. Or consider an assortment of all three.
Prep Time: 20 minutes
Cook Time: 0 minutes
Servings: 6 Serves 6.


  • 1/3 cup crème fraîche
  • 2 tsp. chopped fresh mint, plus mint sprigs for
  • 2 tsp. fresh lemon juice
  • 2 to 3 tsp. milk
  • Salt and freshly ground pepper, to taste
  • 12 ripe figs, a single variety or a mixture
  • 6 oz. St.-André or other triple-cream cheese,
      such as Explorateur, cut into 12 wedges
  • 3 oz. thinly sliced prosciutto


In a small bowl, whisk together the crème fraîche, chopped mint, lemon juice and as much of the milk as needed to form a thick, creamy consistency. Season with salt and pepper.

Halve the figs and arrange them on individual plates or a platter. Intersperse the wedges of cheese among the figs. Drape the prosciutto around the figs and drizzle with the crème fraîche mixture. Garnish with mint sprigs and serve.
Adapted from Williams-Sonoma Seasonal Celebration Series, Summer, by Joanne Weir (Time-Life Books, 1997).