Figs and Proscuitto With Boursin
Makes 24 canapés. Recipe is by Cynthia L. Nobles.
1 (5.2-oz.) carton Boursin cheese (herb or pepper)
24 small plain crackers, such as Melba toast
8 thin slices proscuitto di Parma (ham)
12 ripe figs, stemmed and halved lengthwise
24 mint leaves
1. Spread 1 teaspoon Boursin on top of each cracker.
2. Cut each slice of proscuitto lengthwise into 3 pieces each, for a total of 24. Wrap pieces of proscuitto around crackers and Boursin, overlapping on top.
3. Press a fig half into top of each proscuitto-wrapped cracker. Garnish with a mint leaf. Serve immediately
Copyright © 2014, Capital City Press LLC • 7290 Bluebonnet Blvd., Baton Rouge, LA 70810 • All Rights Reserved