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Tulio Ristorante,
21100 5th Avenue
Seattle, WA 98101
(206) 624-5500

Walter Pisano Chef
Walter Pisano
Chef

Crostini of Figs, Prosciutto and Local Marscapone
Serves six people

12 each - Rustic bread, sliced 1/4 to 1/2 inch thick, 3-inch across

3 oz. - Prosciutto di Parma, sliced paper-thin

6 each - Fresh Ripe Mission Figs

1/2 Cup - Chateau Dumas Marscapone

1 oz. - Virgin Olive Oil

Salt & Fresh Black Pepper to taste

Preparation:
For the crostini, slice the bread 1/4 inch to 1/2 inch in thickness and 3-inches across. Brush with olive oil and season with salt and black pepper. Place in oven at 350 degrees for approximately 8-10 minutes until bread is golden brown. Remove from oven and set aside.
Wash the figs well and slice 1/4 inch in thickness.

To Assemble:
Warm the crostini lightly then spread with marscapone. Drape the thinly sliced prosciutto on the marscapone. Add two slices of figs to each crostini and garnish with a few drops of olive oil. Serve Immediately.

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Tulio Ristorante, 21100 5th Avenue Seattle, WA 98101 (206) 624-5500	Walter Pisano Chef

Crostini of Figs, Prosciutto and Local Marscapone Serves six people

12 each - Rustic bread, sliced 1/4 to 1/2 inch thick, 3-inch across
3 oz. - Prosciutto di Parma, sliced paper-thin
6 each - Fresh Ripe Mission Figs
1/2 Cup - Chateau Dumas Marscapone
1 oz. - Virgin Olive Oil
Salt & Fresh Black Pepper to taste
Preparation: For the crostini, slice the bread 1/4 inch to 1/2 inch in thickness and 3-inches across. Brush with olive oil and season with salt and black pepper. Place in oven at 350 degrees for approximately 8-10 minutes until bread is golden brown. Remove from oven and set aside. Wash the figs well and slice 1/4 inch in thickness.
To Assemble: Warm the crostini lightly then spread with marscapone. Drape the thinly sliced prosciutto on the marscapone. Add two slices of figs to each crostini and garnish with a few drops of olive oil. Serve Immediately.