Fresh Fig & Nectarine Vinaigrette

  • 7th September 2013

As summer closes and fresh figs, peaches and nectarines flood farmer’s markets, this vinaigrette is the perfect way to celebrate their flavors.  It will last in the refrigerator for up to 3 weeks and can be used on sandwiches, salads, to marinate meats and for the perfect savory appetizer, as we have done below.



Nectarine & fig spread on melba toasts with brie cheese and black forest ham.

Nectarine & fig spread on melba toasts with brie cheese, black forest ham and pomegranate seeds.




5 fresh black figs (flesh scooped out)

1 nectarine cut into quarters (flesh scooped out)

1/2 cup balsamic vinegar (best quality)

1/4 cup olive oil (best quality)

1/4 tbs rice wine vinegar

1/8 tbs soy sauce

4 cloves of garlic quartered

Salt & Pepper



Fig and Nectarine Vinaigrette ready to blend.

Ready to blend



Blend and enjoy.  (You can modify the thickness by varying the amount of olive oil).



Fig & Nectarine Vinaigrette blended.

Blending is a cinch



For the toasts:


Spread a dollop of the vinaigrette on melba toasts.


Melba Toasts

Melba toasts available at Surfas in Los Angeles.

Nectarine & Fig spread on toasts

Nectarine & Fig spread on toasts




Add hand-torn black forest ham, sharp good quality brie cheese, 3-4 pomegranate seeds for extra tang, generous salt & pepper.


Mini savory toasts.

These mini savory toasts are loved by all.






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