(from Rachel Ray's Open House Cookbook)
1 8oz brick cream cheese, softened
1/4 lb prosciutto di Parma, chopped
12 fresh sage leaves, thinly sliced
1 small onion, peeled
A splash of heavy whipping cream
Salt and Pepper
4 drops Worcestershire sauce
Place cream cheese in a bowl. Add prosciutto and sage. Grate the onion over bowl with handheld grater. Add a splash of cream, pepper, and Worcestershire. Beat with a wooden spoon until combined. Chill until ready to serve. Served with Melba Toast and a few sage leaves laid around the edge of the bowl.
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