Beef Tenderloin-Wrapped Figs with Mascarpone

• 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.
2. Spread 1/2 teaspoon of the mascarpone on each fig half and top with a few pine nuts.
3. Wrap each fig half in a slice of Cured Tenderloin of Beef.
4. Arrange on a platter and serve.

mascarpone cheese, balsamic vinegar, figs, pine nuts, tenderloin

Taken from www.foodandwine.com/recipes/aspen-2005-beef-tenderloin-wrapped-figs-with-mascarpone (may not work)