Photo and Recipe courtesy of <a href='http://chefericlevine.com/' target='_blank'>Chef Eric LeVine</a>
Yield: 24 servings
ounces Roquefort cheese (or other strong blue-veined cheese)
dried figs, halved
red grapes, halved
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.
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.
For variety you can use goat cheese mixed with toasted pistachio nuts and drizzled with a balsamic reduction.
This is a great fall item served warm.
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