Morbier Smoked Salmon and Dried Figs or Apricots

Morbier Smoked Salmon and Dried Figs or Apricots


These bite size poppers are a wonderful mix of sweet, salty and creamy.
Can be served either warm or cold!


Ingredients:
1 package of smoked salmon
8-10 Figs or
24 plus dried apricots
250g of Morbier
12 small sprigs of rosemary, washed and dried


Preparation and Cooking:
Take each fig or apricot and flatten with the palm of your hand.


Then cut the Morbier into small pieces. Place a slice of the cheese onto each piece of fruit.


Cup the fruit to almost envelop the cheese.


Slice the cold smoked salmon into strips.


Place a piece of salmon on top of each.


Garnish with sprig of rosemary.


Serve as they are or warm slightly in the oven until the cheese starts to melt.


Pairing:
A nice dry Prosecco such as the Santa Margherita Prosecco or a tasty Quail’s Gate or JoieFarm Rose