Makes 6 servings

Salmon Canelone
10 oz. thinly sliced smoked salmon
1 package (5.2 oz.) Boursin Garlic and Fine Herbs Cheese or Boursin Pepper Cheese
1 tsp. Thinly sliced fresh basil
16 fresh chives

Prosciutto Ravioli

8 pieces thinly sliced prosciutto
1 package (5.2 oz.) Boursin Garlic and Fine Herbs Cheese or Boursin Pepper Cheese
1 ripe fig, finely chopped
2 Tbsp. Sour cream


Basil Oil (recipe follows)
Aged Balsamic
Pappadam cracker


Baked Stuffed Figs
2 Tbsp. Butter, melted
8 large ripe figs
3 Tbsp. Sugar
Cooking spray
1 package (5.2 oz.) Boursin Garlic and Fine Herbs Cheese or Boursin Pepper Cheese
4 mint sprigs, finely chopped (optional)
Fig jam (recipe follows)


Salmon Canelone

Set aside 6 of the best slices of salmon and dice the remaining to equal 1/2 cup. In small bowl, combine diced salmon, Boursin cheese and basil. Spoon 2 tablespoons of Boursin mixture into center of salmon slices and form cheese into a log shape. Roll up salmon slice around cheese and cut in half crosswise. Tie each half with a chive. Cover and refrigerate.


Prosciutto Ravioli

Set aside 6 of the best slices of prosciutto and dice the remaining to equal 1/2 cup. In small bowl combine diced prosciutto, Boursin cheese, chopped fig and sour cream. Cut the remaining 6 slices of prosciutto in half. To assemble the ravioli, place 1 tablespoon Boursin cheese filling into the center of a half slice of prosciutto. Cover with the other half and fold the edges into a round ravioli. Set aside and repeat until you have six additional ravioli.

*Note: If you cannot track down Basil Oil in your local market, you can make it yourself.

Basil Oil
3 bunches basil, washed and picked
4-5 sprigs parsley, washed
2 quarts boiling salted water
1 1/2 cups olive oil

Blanch basil and parsley in boiling salted water 20-25 seconds or until wilted. Shock basil and parsley in ice cold water. Blend with olive oil and strain with a cheese cloth. Skim the clear green oil off the top and reserve. Toss any murky residue.

Baked Stuffed Figs
Coat figs in melted butter and evenly cover with sugar. On baking sheet lightly coated with cooking spray, arrange sugar coated figs. Bake at 350 degrees Farenheit for 10 minutes or until soft. Cut tops off of figs, reserving tops for garnish. In small bowl, combine Boursin cheese and mint. Fill each fig with Boursin mixture and replace tops of figs.

Fig Jam
4 large ripe figs, stemmed and chopped
1/2 cup red wine
2 1/2 Tbsp. Sugar
2 Tbsp. Finely chopped red onion
1 Tbsp. Honey
1/2 tsp. Vanilla extract
1/4 tsp. Cinnamon
1/4 tsp. Salt
pinch ground nutmeg

In small saucepan, combine all ingredients. Bring to a boil, reduce heat and simmer, stirring occasionally, 15-20 minutes or until thickened and jam-like.

To serve, arrange Salmon Canalone, Prosciutto Ravioli and Baked Fig on serving plates or large platter. If desired, garnish Prosciutto Ravioli with drizzled basil oil and balsamic reduction, and place on cracker. Garnish baked figs with fig jam.