“Tuscan” Fig Salad

The other day a friend dropped off some fresh figs from her garden…

In anticipation of the fig delivery we had picked up some Pecorino ReNero and a bit of a French bleu cheese (they were out of Gorgonzola Dolce).  We figured this would be the perfect time to assemble a bit of a antipasto/salad so we could use some of he delicious olive oil we bought at Azienda Agricola Casamonti that we only use for drizzling on stuff and also to dribble some of the amazing mosto cotto we picked up in Panzano in Chianti at Stefano’s place, Accademia del Buon Gusto.  Some nice crusty bread might be a good thing too!

DSC_8818 nx2For the Antipasto/Salad:

Some fresh figs, quartered (approximately 2 per person)
Fresh greens
Slices of Proscuitto di Parma, 2 – 3 slices per person
Thin slices of Pecorino
Gorgonzola Dolce (preferably) or another very creamy type blue cheese
The best EVOO you have
Mosto cotto or a good aged balsamic vinegar

 

 

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