Summer Fig Appetizer for Two
Thyme of Season
Photo by Henrie Marie
- Serves
- 2
- Prep Time
- 30 Minutes
- Cook Time
- 3 Minutes
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.
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 tablespoon 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 ounce Brie cheese
- 1/4 cup Heavy cream
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Directions
Arugula and Fennel Salad with Orange Marmalade Vinaigrette
- Step 1
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.
- Step 2
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.
Brie Cheese Fondue
- Step 1
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.
- Step 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. 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