Roast figs with grilled goats cheese and pecans
I used to serve this as a dinner party starter as it was
something that little bit different and also easy to prepare especially when serving several courses. I like to keep things simple from
time to time, and this is a good way of using up the figs from my tree every
year. This also makes a really nice alternative salad too.
6 figs quartered
3 crottin de chevre sliced in half
30ml honey to drizzle
10g pecan nuts roughly chopped
3 crottin de chevre sliced in half
30ml honey to drizzle
10g pecan nuts roughly chopped
Arrange the figs on a baking tray and
drizzle over the honey
Set the oven for 150c (fan) 160c (normal) and roast for 10 minutes
Take out from oven and place to one side
Next place the crottins under the grill and grill on a high heat and cook for 5 minutes or until they start to brown on top
Serve atop salad leaves with a balsamic vinaigrette (20ml balsamic to 30ml extra virgin olive oil)
Set the oven for 150c (fan) 160c (normal) and roast for 10 minutes
Take out from oven and place to one side
Next place the crottins under the grill and grill on a high heat and cook for 5 minutes or until they start to brown on top
Serve atop salad leaves with a balsamic vinaigrette (20ml balsamic to 30ml extra virgin olive oil)
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