I Fichi E Le Noci Ed Il Formaggio

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: 15 mins
• Serves: 12
• Yields: 12 portions

Ingredients

• 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)
• 1⁄2 lb grapes, red and green and purple
• 2  pears, sliced
• 1⁄3 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.