Savor And Share: Autumn Brunch

Grilled Figs with Prosciutto

12 fresh figs cut in half
12 pieces prosciutto, about 6-8 ounces, cut in half length-wise
3 tablespoons olive oil

Preheat grill. Wrap each fig half with strip of prosciutto. Brush all wrapped figs with olive oil and grill on medium heat for 2-4 minutes or until figs are warmed through and prosciutto starts to get crispy.

Makes 24 pieces

Fresh Figs with Feta, Mint and Honey

24 fresh figs, de-stemmed
(24) 1/2-inch cubes of feta, about 8 ounces
1/4 cup of mint, sliced thin
1/4 cup warm honey, for drizzling, can warm in microwave for 10 seconds
3/4 cup toasted hazelnuts, chopped fine for sprinkling (you can use almonds, macadamia nuts or walnuts as a substitute)

Score each fig at the stem end with an X. In a small bowl toss the feta with the mint. Place one cube of cheese in each fig. Drizzle with the warm honey and sprinkle with nuts. Serve.

Makes 24 pieces

Tennessee Mimosa

1 ounce Jack Daniels Single Barrel Select
1 ounce pear nectar, chilled
1/2 ounce fresh squeezed lemon juice
1 sprig fresh rosemary
Chilled wine (Champagne, Cava, Prosecco or other sparkling wine)

In a flute glass, add the whiskey, pear nectar and lemon juice. Place the rosemary sprig in the glass and fill with chilled champagne.

Makes 1 drink

SELECT YOUR REGION AND LANGUAGE

Grilled Figs with Prosciutto

Fresh Figs with Feta, Mint and Honey

Tennessee Mimosa

SUMMER RECIPES - SPRING RECIPES - WINTER RECIPES

Jack's birthdate has always been a mystery. Hopefully yours isn't.

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Grilled Figs with Prosciutto

Fresh Figs with Feta, Mint and Honey

Tennessee Mimosa

SUMMER RECIPES - SPRING RECIPES - WINTER RECIPES