“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.”
READY IN:
15mins
SERVES:
12
YIELD:
12 portions
UNITS:
US

Ingredients Nutrition

  • 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)
  • 12 lb grapes, red and green and purple
  • 2 pears, sliced
  • 13 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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