Roasted figs with goat cheese and baby spinach salad

25 July 2018

OK, we can’t guarantee a real success with young children, who might, if necessary, be looking at you vaguely suspicious, seriously wondering about your will to poison them.

But we love the salty-sweet taste and the holiday style, which is not without remembering of water-lilies…


For 4 people

  • 4 beautiful figs
  • 4 small goat cheeses
    (cabécou or rocamadour)
  • 4 thin slices of bread
  • 1 handful of nuts
  • Olive oil
  • Maple syrup
  • 1 rosemary sprig
  • Baby spinach salad



  • 1 tsp of fig jam
  • 1 tsp of Maggi
  • 1 tsp of mild mustard
  • 2 tbsp of cider vinegar
  • 4 tbsp of olive oil

Drop a dash of olive oil on the slices of bread. Make an X-shaped incision in the figs, place them on the slices of bread with a goat cheese on top. Sprinkle with crushed nuts and rosemary sprigs.

Cook in oven at 250°C for 10 to 15 minutes, until the cheese start to melt.

Remove from oven, add a drizzle of maple syrup and serve immediately with the baby spinach salad and the fig jam dressing.

Plate: Origine @ Bernardaud

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