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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.


  • 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.
Serves 6.
Adapted from Williams-Sonoma Seasonal Celebration Series, Summer, by Joanne Weir (Time-Life Books, 1997).