At the height of summer, it's hard to beat the simplicity of a ripe, sweet fig tucked into a spicy basil leaf.



Ingredient Checklist


Instructions Checklist
  • 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.


Cook's Notes

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.

Reviews (1)

29 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 4
  • 2 star values: 17
  • 1 star values: 6
Rating: 3 stars
I may a huge fan of figs and basil (separately). I like the tart, sweet, slight bitter combo this makes. To change things up, I used my regular snack/lunch of fresh mozerella slices, genovese basil leaves, fresh tomato slices, drizzled with olive oil and balsamic vinegar. I placed a slice of fig on each tomato slice. Really added the right amount of sweetness to balance the whole thing.