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 and use some of he delicious olive oil bought at Azienda Agricola Casamonti that we use it for drizzling on stuff. We dribbled some of the amazing mosto cotto we picked up in Panzano in Chianti at Stefano’s place, Accademia del Buon Gusto. It was sensational! Bit of really good crusty bread…what more could you ask for?
For the Antipasto/Salad:
Some fresh figs, quartered (approximately 2 per person)
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
Put it all together on a plate and enjoy!
Since this “recipe” was posted in 2014, we received sad news that the owner of Accadema del Buon Gusto, Stefano has passed away in 2020.