Belaire with Fig Glaze and Pistachios

Instructions

1. Combine the fig preserves, champagne vinegar, garlic and sage in a small saucepan over medium-high heat. Bring to a boil, stirring constantly. Reduce heat to medium. Simmer, uncovered, for 2-3 minutes or until glaze is reduced to about 1/2 cup, stirring frequently. Remove from the heat. Cool to room temperature. Transfer glaze to a small serving bowl.
2. Cut a third of the Belaire into slices; place the slices and remaining wedge on a serving board. Fill in board with crackers, figs, grapes, chips, pistachios and glaze. Spoon glaze over Belaire; sprinkle with pistachios.