I've been so inspired by my new cookbook, A Platter of Figs, and of course by the new produce that marks this time of year.
Melon and prosciutto is a summer time appetizer staple at our house, but Figs included the great idea of adding a third flavor.
Melon, prosciutto, and mint.
Baguette topped with smoked trout pate and French radish.
SMOKED TROUT PATE
6 oz. smoked trout, skin removed
2 tablespoons mayonnaise
1 tablespoon onion, finely diced
2 teaspoons chives
lemon juice to taste
Combine and pulse in a food processor.
For this appetizer, I used a thinly slice baguette and a French radish vertically sliced.
I'm still waiting for the dry-farmed organic tomatoes, but these make me happy in the meantime.