Baked Figs with Goats Milk Cheese
An ideal starter or side salad. Small and not too filling. The combination of sweet figs, together with the earthy taste of the goats milk cheese and the acidity of the Balsamic Vinegar, works exceptionally well. Can be pre-prepared until just before plating.
YOU WILL NEED
- 100 g roll of goats milk cheese, sliced into rings
- 4 – 6 preserved green figs in syrup
- baby rocket leaves
- 50 g walnuts or pecan nuts, toasted and roughly chopped
- Ina Paarman’s Classic Balsamic Vinaigrette
Freeze the cheese for 15 – 20 minutes for easier cutting.
Adjust the oven rack to the middle position and preheat oven to 200°C.
Line a baking tray with baking paper.
Cut the figs half way down into quarters, from top almost to the base, and lay them on the lined baking sheet.
Put goat’s cheese slices on each fig. Drizzle over a little of the fig syrup.
Bake for 10 minutes until the cheese is tinged brown.
Put a couple of rocket leaves on each serving plate and lay the figs on top.
Scatter with the walnuts and drizzle with Vinaigrette. Serve warm or at room temperature.
Use fresh figs when in season.
We used Chevin Goats Medium Fat soft cheese with honey