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- Servings
- 24
Ingredients
- 3 ounces Roquefort cheese (or other strong blue-veined cheese)
- 12 dried figs, halved
- 12 red grapes, halved
- 2 teaspoons honey
Directions
- Divide the cheese into small (1/4-ounce) penny-sized balls. Set aside.
- 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:
- Use fresh figs when in season instead of dried.
- 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:
- For variety you can use goat cheese mixed with toasted pistachio nuts and drizzled with a balsamic reduction.
BEST SEASON:
- This is a great fall item served warm
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