Baked Figs with Goats Milk Cheese
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