Food & Cooking Recipes Appetizers Fig and Prosciutto Sandwiches 3.6 (14) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 32 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. Ingredients 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 Directions Remove crusts from bread, and cut each slice into four squares. Spread mascarpone or cream cheese on each square. 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. Rate it Print