Directions

1. Divide the cheese into small (1/4-ounce) penny-sized balls. Set aside.
2. With your fingertip, press an indentation into each fig half. Fill the fig with a ball of Roquefort, and lightly push a half grape into the cheese. Place each fig half on a spoon and drizzle with honey before serving.

CHEF’S NOTES:

1. Use fresh figs when in season instead of dried.
2. With this presentation, the fig acts as a vessel housing its instinctive Roquefort-cheese partner. In one bite you encounter a burst of salty, sweet, savory, and earthy flavors in harmony with one another.

VARIATIONS:

1. For variety you can use goat cheese mixed with toasted pistachio nuts and drizzled with a balsamic reduction.

BEST SEASON:

1. This is a great fall item served warm