As I was boxing this morning in my favorite “Impact” class with Rocky, (she’s awesome!) my mind started creeping to Mother’s Day! It is 11 days away and I have tons of preparation to do. I thought it would be a blast in the next week to do a Mother’s Day Recipe Boot Camp with some of my own dishes and whomever else would like to share.
Simultaneously, Ella has her first theatre production at the local JCC early that day and immediately following it, I’m hosting 20+ for brunch! I need some simple dishes that can be made in advance and served either right out of the fridge or luke warm from the oven. Below, I’m kicking it off with a (literally no work) 3-ingredient no brainer that can be served solo, with a peach bellini, or on a fabulous cheese plate. It’s one of my absolute favorite sweet and savory combos around!
- 1/4 lb. Manchego cheese (Manchego cheese is aged for 3 months and probably the most popular Spanish cheese we use…it’s also Eric’s favorite!!)
- 20 dried figs
- 1 teaspoon honey (optional)
1.) With a cheese slicer or vegetable peeler thinly slice manchego cheese creating 20 pices.
2.) Lay figs on your serving platter and place 1 piece of cheese on each fig
2.) Drizzle a touch of honey across each fig and ENJOY!