Makes 6 servings. When I was selected as the first Southern chef to be featured at Chefdance, a five-night exclusive dinner event during the Sundance Film Festival in Park City, Utah, I not only wanted to share the flavors of the South but also wanted guests to experience an evening of Southern hospitality. My Mississippi Cheese Board, composed of toasted pecans for nibbling; homemade Buttermilk Ricotta Cheese served with Cinnamon and Sugar Crisps; grilled seasonal figs and peaches; and Southern honey for drizzling, was the perfect way to start the evening.
1 Buttermilk Ricotta Cheese ball (see recipe on page 43)
1 large firm, ripe peach
8 ripe figs
1 tablespoon butter, melted
¼ cup chopped pecans
Pinch of fine sea salt
½ cup honey
Place the Buttermilk Ricotta Cheese ball on a serving tray and let stand at room temperature for about 15 minutes before serving.
Cut the peach into halves, discard the pit, and cut into ½-inch-thick slices. Cut the figs into about ¼-inch-thick slices. Transfer half of the peach and fig slices to the serving tray.
Heat a grill pan over medium heat. Brush half of the butter on the pan. When the butter is hot and bubbling, add the peach slices in a single layer. Cook until grill marks appear, 3 to 4 minutes. Flip and cook for another 2 to 3 minutes. Transfer to the serving tray.
Brush the remaining butter on the pan. Add the fig slices and cook until grill marks appear, about 2 minutes on each side. Transfer to the serving tray.
Place the chopped pecans in a medium sauté pan over medium-low heat. Cook until toasted, 4 to 5 minutes, stirring frequently. Season the pecans with a pinch of salt and place in a small dish on the serving tray. Place the honey in a small bowl.
Serve the cheese, fruit, pecans, and honey with Cinnamon and Sugar Crisps (see recipe on page 46).
Makes 6 servings.