Even as a child, MARY AU was an unabashed lover of music as well as of food. Her mission is to make classical music part of the fabric of everyday life, in settings where both audience and artist can share in the joy of live music.

Feel free to view Mary's music biography, performance schedule, and repertoire lists.


Prosciutto Figs

Prosciutto Figs

From Chef Charles Taylor

Mary notes: This tastes great! I love the combination of the savory prosciutto, the sweet figs, and the creamy goat cheese. Great job Charles!

Makes 4 servings.

   12 slices prosciutto (I prefer low sodium prosciutto, thinly sliced)
   6 fresh figs
   1 log of goat cheese


1. Preheat oven broiler to 500 degrees F.

2. Wash figs and cut each in half.

3. Slice goat cheese log (1/8 inch thick) into quarter to half dollar size rounds (you'll want them to be about the diameter of the figs).

4. Cut prosciutto lengthwise into thin strips (the width of the figs).

5. Put one slice of prosciutto on a platter. Top with fig half on one end of prosciutto strip. Put one thin round of goat cheese on top of the fig half. Wrap the goat cheese and fig structure with the remainder of the prosciutto strip.

6. Put cut side down on a baking sheet.

7. Broil until warm and slightly brown.

8. Serve immediately. Great with wine.


Additional notes: I think this appetizer can be made with lean bacon slices, but the dish would become saltier and much less delicate. Also, I must find a substitute for this when figs are not in season... I wonder if kiwi would do?

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