Italian

Summer Fig Appetizer for Two

August 14, 2021
0 Stars
Photo by Henrie Marie
  • Prep time 30 minutes
  • Cook time 3 minutes
  • Serves 2
Author Notes

This Summer Fig Appetizer is a delicious, light summery appetizer. It is balanced with the sweetness of fresh ripe fruit, peppery arugula, tangy vinaigrette, distinctive fennel, crunchy pistachios and creamy fondue. A lot of flavors going on in this appetizer but they work well together and complement each other. —Henrie Marie

Ingredients
  • Arugula and Fennel Salad with Orange Marmalade Vinaigrette
  • 3 Ripe figs - cut in half
  • 1 cup Arugula
  • 1/2 cup Fennel - thinly sliced
  • 1 Mandarin - peeled and sliced
  • 2 tablespoons Chopped pistachios
  • 1/2 cup Light olive oil
  • 1/4 cup White balsamic vinegar
  • 1 tablespoon Orange marmalade - plus more for garnish
  • 1 teaspoon Dried parsley flakes
  • 1/2 teaspoon Pink peppercorns
  • 1/4 teaspoon Sea salt
  • Brie Cheese Fondue
  • 3 ounces Brie cheese
  • 1/4 cup Heavy cream
In This Recipe
Directions
  1. Arugula and Fennel Salad with Orange Marmalade Vinaigrette
  2. Cut figs in half and place on a serving plate. Mix arugula, fennel and mandarin in a bowl. Dress with Orange Marmalade Vinaigrette when ready to serve.
  3. For the vinaigrette: place oil, white balsamic vinegar, orange marmalade, dried parsley, pink peppercorn and salt into a blender and blend well. Transfer into a dressing container and set aside.
  1. Brie Cheese Fondue
  2. Place heavy cream and brie cheese into a small sauce pan on med-high. Stir until cheese is melted. Remove from heat. Discard the brie rind.
  3. Place heavy cream and brie cheese into a small sauce pan on med-high. Stir until cheese is melted. Remove from heat. Discard the brie rind. Assemble the Summer Fig Appetizer by dressing the salad, adding a dollop of brie fondue onto each fig as well as on the plate. Add a small amount of orange marmalade onto each fig, if desired. Finish with chopped pistachios. Serve and Enjoy! + Add another step

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