Beef Tenderloin-Wrapped Figs with Mascarpone

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  • 2 tablespoons mascarpone cheese

  • 1 teaspoon balsamic vinegar

  • 4 ripe figs, cut in half

  • 1/2 cup pine nuts, toasted

  • 8 very thin slices Cured Tenderloin of Beef


  1. Combine the mascarpone and balsamic vinegar in a small bowl and mix well with a fork. Spread 1/2 teaspoon of the mascarpone on each fig half and top with a few pine nuts. Wrap each fig half in a slice of Cured Tenderloin of Beef. Arrange on a platter and serve.

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