Figs and feta crisp

Fall scent…

For 4 people

Filo pastry
8 figs
200g (7 oz) of Feta
Liquid honey
Olive oil
1 handful of pistachios
4 slices of raw ham (optional)

Cut the filo pastry sheets into 20cmX30cm rectangles. For each crisp, lightly brush 4 sheets with olive oil and place one on the other in star.

In the center, drop 2 figs cut into quarters, and crumble a piece of feta (about 50g (2 oz)).

Add a drizzle of olive oil, a drizzle of honey and sprinkle with a few crushed pistachios.

Bring back the corners of the sheets to the center and close them around the filling with kitchen twine. Brush with a little bit of olive oil and bake in oven at 200°C (392°F) until golden brown.

In the meanwhile, place the raw ham slices between two sheets of baking paper, then between two pie dishes, to maintain them flat. Bake in oven for 5 minutes, to make them crispy.

Enjoy with a salad.

Plate: Twist @ Bernardaud

liliroze