Showcase figs

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. www.wentevineyards.com or 925/456-2450.