Ingredients
- 1 5.4-ounce Laura Chenel Fig & Grapefruit Log
- 5-6 fresh, ripe figs
- 5-6 large, fresh basil leaves
- 2 tablespoons balsamic vinegar
- 2 tablespoons extra-virgin olive oil
Fig & Grapefruit Log Appetizer with Fresh Figs & Basil
Serves:
10-12
Recipe by chef Jacquelyn Buchanan, Laura Chenel and Marin French Cheese, 2015.
Ingredients
- 1 5.4-ounce Laura Chenel Fig & Grapefruit Log
- 5-6 fresh, ripe figs
- 5-6 large, fresh basil leaves
- 2 tablespoons balsamic vinegar
- 2 tablespoons extra-virgin olive oil
Instructions
1. Depending on the size of the fresh figs, slice each in half or into quarters. Slice the basil leaves into 1/2-inch wide ribbons.
2. Place a slice of fresh fig onto each basil leaf ribbon. Top with 1 tablespoon of Fig & Grapefruit Log and fold the basil leaf over the top of the fresh goat cheese.
3. Drizzle each appetizer with the balsamic vinegar and olive oil.
4. The appetizers can be garnished with smoked paprika, cracked black pepper or chili flakes, if desired.
