At the height of summer, it's hard to beat the simplicity of a ripe, sweet fig tucked into a spicy basil leaf.
Martha Stewart Living, June 2008
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8 fresh Black Mission figs, halved lengthwise
16 large fresh basil leaves
Fig balsamic vinegar, or aged balsamic vinegar, for drizzling
Place each fig half on an upturned basil leaf, cupping leaf around fig. Drizzle each fig with a few drops of vinegar, and serve immediately.
Get the ingredients ready ahead of time, cutting the figs in half, and wrapping basil leaves in damp paper towels, to make easy work of simple assembly.