Top each half of a fig with a small piece of brie, push the cheese into the center of the fig, drizzle lightly with olive oil, season with salt and pepper, top with a small sprig of rosemary and wrap in a piece of prosciutto. Put fig prosciutto wrap on top a piece of toasted french bread slice.
Place in 350 degree oven for 5 to 7 minutes.
These are good as an appetizer or as an entrée with side spinach salad.
1/2 package of angel hair pasta 1/8 cup of extra virgin olive oil 1 tablespoon of lemon juice (freshly squeezed) 1 teaspoon lemon zest, finely grated 1/2 teaspoon salt 1/2 teaspoon black pepper 1/4 cup toasted panko 1/4 cup toasted pine nuts 1/8 cup fresh chopped basil (I used thai basil but use what you have)
Prepare pasta to al dente and place in a large bowl. Add rest of ingredients and toss to combine.
When I saw the word "fossil" in the description of the book, I didn't have to know any more and started reading. Although, I have just started, I love it. As a fossil hunter, I found an immediate connection. This book made me recall my first fossil find nearly 50 years ago. One that I still have and is what propelled me on a life long love of "the hunt". Since this first one, I have amassed good size (heavy) collection. Fossils gathered from all over the world during travels. With some even found in my own backyard. I have some lovely single specimens. And some so amazingly complex, I can study them for hours. Hundreds upon hundreds of tiny fossils. Buckets of fossils. I think I would like to find a cabinet to display the larger ones. One of the things I enjoy about the fossils is being able to touch them and examine them.
One day when I was out hunting for fossils, I found an old fossil key chain. I found that very amusing and put it in with my collection. In addition to fossils, I will pick up sea glass and interesting shells and other pieces of stuff that others would consider junk. And a piece of a meteorite for good measure.