My absolute best holiday appetizer is simply delectable.

Martha’s Figs Wrapped in Basil with Balsamic Vinegar
Serves 8
Ingredients:
8 fresh Black Mission Figs
16 large fresh basil leaves
Aged balsamic, for drizzling
Directions:
• Cut figs in half.
• Place each fig half on an upturned basil leaf around fig.
• Drizzle each fig with a few drops of vinegar, and serve immediately.

Brenda’s note: Now, Maralyn and I are not ones to gild Martha’s figs—however, a dollop of goat cheese on top of the fig works wonders for us decadent cheese lovers.

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Brenda C. Hill
Our Love Affairs with Food & Travel
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Brenda Hill
Author: Brenda Hill

As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.