Fig, Date, & Prosciutto Dip with Goat Cheese, Pistachios & Mascarpone

This is the kind of make-ahead showstopper that disappears fast at a gathering. Creamy three-cheese base, sweet dates and fig jam, salty prosciutto, and a crunchy pistachio crust come together into a dip you can shape into a ball or a log and slice.

Ingredient Spotlight. Our Vanilla Dark Balsamic is the secret that pulls it all together, lending a warm, mellow sweetness and a gentle acidity that balances the rich cheeses and salty prosciutto.

Ingredients

• 8 oz goat cheese
• 4 oz cream cheese
• 8 oz marscapone cheese
• ½ lb diced proschuitto
• 15 diced dates
• 8 oz fig jam
• ½ cup chopped pistachios for garnish
• ¼ cup North Conway Olive Oil Company Vanilla Dark Balsamic

Instructions

1. Let all cheese's soften at room temp for 2 hours.
2. Mix all ingredients until well combined.
3. Form a ball or a log and roll in pistachios and place in the refrigerator for desired consistency.

Chef's Notes

• Let the cheeses come fully to room temperature first. Soft cheese blends smooth and lump-free, and it takes the chill an hour or two in the fridge to firm back up into a sliceable log.
• Roll the log in the pistachios just before chilling so the nuts press in and stay put.

Make It Yours

• Drizzle a little more Vanilla Dark Balsamic over the top just before serving, or swap in our Black Mission Fig Dark Balsamic to echo the fig jam.
• Serve with crackers, toasted baguette, or crisp apple and pear slices for dipping.

Allergens: Contains dairy (goat cheese, cream cheese, mascarpone) and tree nuts (pistachios).

Shop for Vanilla Dark Balsamic at the shop.