Scott Peterson

Create a delicious dish with in-season figs

LINDA LAU ANUSASANANAN,  – November 19, 2004

Fig and Prosciutto Plate

Figs have two short seasons, one in early summer, the second from September to early fall. Chef Elisabeth Schwarz of Wente Vineyards Restaurant in Livermore, California, scatters ripe figs and fresh herbs over a plate of prosciutto slices, then finishes it with olive oil. Try it with the winery’s Murrieta’s Well White Vendimia. or 925/456-2450.

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