6 large ripe figs
1 - 5 oz. log goat cheese
1 box phyllo dough, thawed
¼ tsp. ground cumin
1 Tbsp. toasted sesame seeds
¼ cup clarified butter
pinch sea salt
pinch cayenne pepper
1 tsp. honey
Preheat oven to 375°. Divide goat cheese into six portions. Cut fig in half and place goat cheese in center. Drizzle with honey. Top with other fig half. Set aside. Place one phyllo sheet on dry surface. Brush with butter. Repeat process once. Sprinkle sesame seeds, ground cumin, and cayenne pepper over sheets. Place stuffed fig in center of sheets. Wrap tightly in pocket like shape. Repeat process with remaining stuffed figs. Brush outside of pocket with clarified butter. Place on non-stick baking sheets. Bake 12 minutes or until golden.

Basil Oil

20 basil leaves
½ cup grapeseed oil
** sea salt & freshly ground black pepper
In heavy skillet heat oil. When oil is hot, fry basil to crisp, keeping bright green color. Do not over fry or you will burn the chlorophyll and lose color. Set aside basil. Cool oil. Place cooled oil and basil in blender. Season with salt and pepper to taste. Blend well at high speed. Place in squeeze bottle.
Truffle Vinaigrette
¼ cup extra virgin olive oil
¼ cup truffle oil
¼ cup banyul sherry vinegar
2 shallots, minced
1Tbsp. finely chopped chervil
** sea salt & freshly ground black pepper
Combine all above ingredients in mixing bowl.

Balsamic Syrup

1 cup balsamic vinegar
1/3 cup Vermont maple syrup
Combine ingredients in saucepan. Reduce to syrupy consistency. Cool. Set aside in squeeze bottle.

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