Step 1

For baby zucchini, cut in half lengthwise. For pattypan squash, use a melon-ball scoop to remove the top of the squash and scoop out a "bowl." Cut a small slice off the bottom so it will sit up straight.

Step 2

Steam the veggies in a steamer basket or strainer over boiling water; about 1 minute for the baby zucchini and about 2 minutes for the pattypan squash. Don't over cook. You want them tender but firm.

Step 3

Let veggies cool completely (place in refrigerator if you're short on time).

Step 4

Spoon the cheese into a pastry bag outfitted with a star tip, and fill the pattypan squash. Add a line of cheese onto the top of the baby zucchini.

Step 5

Make sure the peppers are patted dry with a paper towel so they don't drip. Cut roasted red peppers into small strips and top the vegetable hors d'oeuvres.

Step 6

Prepare walnuts by tossing lightly with olive oil and toasting for about 7 minutes at 350 degrees.

Step 7

When toasted and still warm, sprinkle walnuts with sea salt, and let cool completely.

Step 8

Cut figs in half lengthwise.

Step 9

Fill a pastry bag outfitted with a star tip, with the sweet cheese spread.

Step 10

Top the fig half with cheese and a walnut half. Sprinkle with a little more sea salt if desired.