In a medium skillet or saucepot, melt butter and add fingerling potatoes, cook until golden brown and easily pierces with a knife
Add fig jam, rosemary, and sprinkle lightly with salt and black pepper
Cook for 3-5 minutes, until potatoes are caramelized and sticky
In another skillet, heat oil and add zucchini and sliced fennel (save the fennel fronds)
Cook on low heat until the vegetables brown, also so the zucchini doesn't get soggy and cook too quickly
Chop the fennel fronds (like fresh herbs), then sprinkle vegetables lightly with salt and black pepper
Once everything is done, place on an appetizer platter with toothpicks or forks
