Honeyed Fig and Melon With Blue Cheese and Almonds

by Susannah Chen 1

Cheese is one of those party-ready pantry items that I always have on hand; nothing's easier (or classier) than putting together a last-minute spread for a dinner party with crackers, nuts, and dried fruit.

I didn't think anything could improve the old standby of the cheese platter, but I was proven wrong when I came across this elegant arrangement of late-Summer figs and cantaloupe, blue cheese slices, and slivered almonds, all drizzled with honey.

Part fruit salad, part cheese course, this dish highlights the best of the season without doing too much with each ingredient. Be sure to source the best items you can; I opted for green Kadota figs, local lavender honey, and a creamy Wisconsin blue. Keep reading for the recipe.

From Martha Stewart Living

Honeyed Fig and Melon With Blue Cheese and Almonds

Ingredients

6 to 8 slices (1/4 inch thick) blue cheese
1 pint fresh figs, halved
1 cantaloupe, cut into 1-inch wedges
2 tablespoons slivered almonds, toasted
Best-quality honey, for drizzling

Directions

1. Arrange cheese slices on a serving platter, and top with figs and melon wedges. Sprinkle with almonds, and drizzle with honey.

Serves 4.

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