Wilson just returned home from traveling so I thought we would stay in Saturday night and enjoy an assortment of tapas.

We started the evening with a chilled bottle of Albarino.

Our first course was Parmesan shortbread with walnuts and rosemary spread with sweet onion pepper jelly.

Next I served fresh figs stuffed with a goat cheese honey mixture and grilled on rosemary branches.

After opening a nice red wine, we enjoyed a few variations of phyllo wrapped delicacies -

*Shiitake sautéed in Marsala

*Morels with Dijon Chevre

*Anise Florentine

Up next was dessert.  Since I had fresh figs I decided to marinate them in a balsamic vinegar reduction and bake them with candied pecans and blue cheese in honey-butter basted phyllo.

I soaked a few fresh figs in dark rum and dipped them in chocolate.

Chocolate and cheese go surprisingly well together so I decided to use up my remaining Roquefort by serving it with chocolate panforte.