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  • Servings
    24

Roquefort-Honey Figs

Main Ingredient: Fruits

Yield: 24 servings

Photo and Recipe courtesy of Chef Eric LeVine

Ingredients

  • 3 ounces Roquefort cheese (or other strong blue-veined cheese)
  • 12 dried figs, halved
  • 12 red grapes, halved
  • 2 teaspoons honey

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

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