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Fig and Prosciutto Sandwiches


These open-face sandwiches of fig and prosciutto are layered with dollops of mascarpone cheese and mint leaves. You can substitute cream cheese if you can't find mascarpone.

  • Yield: Makes 32

Source: Martha Stewart Living, August 1994


  • 8 thin slices whole-grain bread
  • 1 cup mascarpone cheese, or cream cheese
  • 8 ripe green figs, stemmed
  • 8 thin slices prosciutto (about 9 ounces), trimmed of fat and torn into quarters
  • 32 fresh mint leaves


  1. Remove crusts from bread, and cut each slice into four squares. Spread mascarpone or cream cheese on each square.

  2. Cut each fig lengthwise into four slices. Place a folded prosciutto slice on each square. Top with a mint leaf and a slice of fig.

Reviews Add a comment

  • ChefBeff
    31 DEC, 2014
    I've been making this recipe for years. It's absolutely delicious. I've used variants with cheese when marscapone wasn't available from cream cheese to muenster. I also have used fig spread I've found when whole figs were not available. These are great hor d'oeuvres for small parties. The mint is very subtle with the prosciutto.