Categories: Starters

Roasted figs with goat cheese and baby spinach salad

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

Dressing

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

Fabrice