Each serves 4
Roasted Gorgonzola Stuffed Figs with Pancetta and Walnuts
fresh figs 8 ea
gorgonzola dolce 4 oz
pancetta, thinly sliced 8 slices
walnuts, toasted 1/2 cup
balsamic vinegar 1 tbsp
arugula 2 cups
with a pearing knife, score an X in the stem end of the fig, only cutting half way down the fig.
stuff 1/2 oz gorgonzola into each fig.
wrap each fig with a slice of pancetta.
bake in oven proof dish at 400 degrees until pancetta has rendered some fat, about 8 minutes.
remove from oven and divide among 4 plates.
garnish with arugula leaves and drizzle with balsamic vinegar.
Ricotta and Peach Crostini with Organic Honey, Fennel Pollen, and Basil
crusty bread, sliced 1/2 " thick 8 ea
extra virgin olive oil 1/4 cup
fresh ricotta cheese 1 cup
nectarines, sliced 2 each
fennel pollen 2 tsp
basil, chiffonade 1/4 cup
sea salt 1 Tbsp
in a saute pan, heat half of the olive oil over medium high heat.
add four slices of bread, and fry until golden brown. repeat on other side.
repeat with remaining slices.
top bread slices evenly with nectarine slices.
drizzle with honey, top with basil chiffonade .
sprinkle with fennel pollen and sea salt.