Culinary Adventures with Camilla

  This is a sponsored post written by me on behalf of The Quail & Olive . Complimentary product was provided for this post and this page may contain affiliate links. However, all opinions expressed here are my own. When Anni of  The Quail & Olive * asked if I wanted to play with the November member selection of  Plum Basil Balsamic Vinegar , I readily agreed. The plums for this product are Santa Rosa plums from Chaparral Gardens in Atascadero and are blended with two kinds of basil for delicious savory notes. I found some fresh figs and basil at the store and decided to do a quick appetizer featuring the vinegar.  We have also filmed a clip of this recipe. It's available on our  Culinary Cam YouTube channel : here . Make this as a single serving with just one or two figs Or create a platter to share.  Ingredients serves 4 to 6 as a small bite 4 to 6 fresh figs, stems sliced off and scored in the middle 3 to 4 Tablespoons crumbed feta 2 teaspoons fre...

  This is a sponsored post written by me on behalf of The Quail & Olive . Complimentary product was provided for this post and this page may contain affiliate links. However, all opinions expressed here are my own. When Anni of The Quail & Olive * asked if I wanted to play with the November member selection of Plum Basil Balsamic Vinegar , I readily agreed. The plums for this product are Santa Rosa plums from Chaparral Gardens in Atascadero and are blended with two kinds of basil for delicious savory notes. I swung by the shop in Carmel Valley and told her that my first thought was as a chutney with a rack of lamb. She offered me a jar of the Fior di Frutta raspberry spread that she also stocks in the shop. I love Anni's pantry section of her store. She aims to support smaller brands and carries unique food items. And, if you ask, she'll share the stories behind the companies that makes them. I call this a shortcut chutney because it uses already made jam, jelly, or fru...