Salami  Platter

• Sweet and savory nuts: 60 g ( 1/3 cup) almonds, coarsely chopped
• 30 ml (2 tbsp.) pine nuts
• 30 ml (2 tbsp.) maple syrup
• 2.5 ml (1/2 tsp) fleur de sel
• 1 pinch of cayenne pepper
• Caramelized shallots: 6 French shallots, thinly sliced
• 5 sprigs of thyme, plus more for serving
• 30 ml (2 tbsp.) butter
• 30 ml (2 tbsp.) balsamic vinegar
• Figs: 8 fresh figs
• 20 ml (4 tsp.) maple syrup
• 5 ml (1 tsp.) balsamic vinegar

• Sweet and savory nuts: Place the rack in the center of the oven. Preheat the oven to 180°C (350°F).
• 2 On a nonstick or parchment-lined baking sheet, mix the almonds and pine nuts with the maple syrup, salt and cayenne pepper. Bake 18 to 20 minutes or until nuts are toasted and glossy, stirring occasionally. Let cool. On a work surface using a knife, roughly chop the walnuts. To book.
• Caramelized shallots: 3 Meanwhile, in a skillet over medium heat, cook the shallots and thyme in the butter for 8 minutes or until the shallots are caramelized. Deglaze with the vinegar and continue cooking for 1 minute. Remove from fire. Remove and compost the sprigs of thyme. To book.
• Figs: 4 On a work surface, remove the stems from the figs. Using a small knife, make a cross-shaped incision in the figs without completely cutting the fruit.
• 5 Place the figs in a 20-cm (8-inch) square pan, cut side up. Distribute the shallots in the cavities of the figs.
• 6 Bake the figs for 10 to 15 minutes or until slightly tender. Sprinkle with the nut mixture.
• 7 In a small bowl, combine the maple syrup and vinegar. Salt and pepper.
• 8 Place the figs on a tray. Just before serving, drizzle with maple syrup mixture and sprinkle with thyme leaves.

Accompany the stuffed figs with cantaloupe ribbons seasoned with fleur de sel, spiced olives, marinated artichokes, a selection of cheeses, square-cut focaccia and slices of Salamino Tartufo Roma D’Italia, a gourmet choice for this board.