This one sounds a little strange, but the different flavors don't over power each other. We did a similar dish for the Colorado Restaurant Expo on Sunday March 8. I only refined it a bit to be a little more pleasing to the eye for our amuse. We make the fig bread in house, similar to a banana bread. Then I used a small piece of cantaloupe, prosciutto ham, and a disc of asiago cheese. The dish needed moisture and more complexity so I used a jalapeno-honey vinaigrette. The flavor combo and mise en place are going to be on the upcoming menu, but in the form of an appetizer. It is a nice, refreshing spring dish that I can only hope people give a chance.
The Ruby -
1 year ago