This refreshing salad is the perfect counter balance to spicy food.
3 cups cubed watermelon
1/2 cup cured olives
1/2 cup crumbled feta
2 TBSP pumpkin seeds
Mix all ingredients and chill for at least an hour before serving.
This simple and elegant appetizer will thrill will blow your friends away!
12 large fresh figs
4 slices prosciutto
1/2 cup blue cheese
4 TBSP marcona almonds, chopped
Preheat the oven to 350 degrees. Cut off the stems of each fig and cut them from the top almost to the bottom. Give them a quarter turn and cut them again. The bottom needs to stay intact but you should be able to open the figs like the petals of a flower. Divide each slice of prosciutto in to 4 long slices, set aside. Stuff each fig with a dollop of blue cheese. Wrap each fig with a strip of prosciutto. Place in a baking dish, sprinkle with marcona almonds and bake until the cheese starts to bubble, about 10 minutes.
Tip: You can use any almonds, but marconas have a fantastic flavor and crunch!