I Fichi E Le Noci Ed Il Formaggio |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 10 |
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Not so much a recipe as it was a last course (before the dishes were done and the cannoli were served) with our big dinners. Nuts were always served in the shell and then cracked before toasting them in a cast iron skillet. Ingredients:
1 lb fig, fresh |
1 lb mixed nuts (fresh in the shell, then shelled and toasted lightly) |
1 lb cheese (from soft to hard, we like soft) |
1/2 lb grapes, red and green and purple |
2 pears, sliced |
1/3 cup warm honey, for drizzling |
balsamic vinegar (optional) |
Directions:
1. Quarter the figs and put onto a platter with small clusters of grapes and cheese wedges. Add the pear slices and nuts.
2. Drizzle with warm honey and pass the balsamic vinegar.
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