Fig and Rosemary Crostini
12 baguette slices cut about 1/4″ thick on a bias
1 1/2 cups Brie, softened
1/4 cup Blue Cheese, crumbled
1/3 cup Fig spread
2 sprig Rosemary, chopped
2 tbsp Honey
Preheat oven to 400 degrees. Spread baguette slices on a baking sheet fitted with parchment paper. Top baguette slices with cheese, a teaspoon or so of fig spread, blue cheese crumbles, and a few of the rosemary leaves. Bake in oven for 5-7 minutes or until cheese has melted and edges of baguettes are golden. Remove from oven and drizzle with honey.

Rosemary Pineapple Skewers
20 baby Mozzarella balls (Bocconcini size or Ciliegine)
2 tbsp Pecan Oil
20 cocktail sticks, or trimmed rosemary branches
1/2 cup pineapple, cubed, fresh
1/4 tsp chili flakes,
1 tbsp Rosemary, chopped
Place the pecan oil into a frying pan, add the rosemary and place over a low heat. Allow the oil to heat up and as soon it starts to shimmer, remove from the heat and pour the oil into a heatproof bowl.
Drain the bocconcini balls and put them in a separate bowl with the chili flakes. Shake gently to ensure each ball has a little chili on it, reserve.
Cut the pineapple into 20 small chunks. Place your frying pan back on the heat and add the pineapple. Cook over a high heat for 2 minutes then flip and cook on the other side for a further 2 minutes. Remove from the heat and toss the pineapple into the warm rosemary oil. Marinate the pineapple for 30 minutes. Take your cocktail stick (or branch) and push on a baby bocconcini ball. Add a chunk of pineapple and set onto a platter. Cover and refrigerate until serving. Remove the skewers from the fridge at least 15 minutes before service.