French Fig and Fromage Canapé

Sylvia's French Fig and Fromage Canape

Figs are fabulous. I just love them! So when they happen to come into my possession my culinary passion runs away with me. It is a pity I don’t have room in the garden for a variety of these trees but I am grateful to our various farming friends who grace me with a basket of these ready ripe and plump fruits. To the kitchen I go! This dish is a delight. The combination of ripe figs, crunchy toasted bread, the tang of creamy chevre lightly charred then drizzled with an aromatic honey, is a taste of Provence that is truly delicious. Use slices of baguette, for those of you who have attended my French Baguette Baking class I am sure you have a spare one or two in the freezer. Oui ou non? If not, slices of sourdough bread are an ideal alternative. Serve with a glass of chilled rose wine from Provence, of course. I hope you will give this canapé a go and enjoy seasonal treasures when they come your way. Sylvia xx

INGREDIENTS Serves 4
4 slices baguette cut on a long bias/diagonal or small slices of sourdough bread, crusts removed
4-5 fresh figs
About 150g fresh goat’s (chevre) or ewe’s milk cheese
2-3 Tablespoons aromatic honey (lavender, leatherwood or similar)
Freshly ground black pepper (optional)

METHOD

  • Preheat the grill. Alternatively, preheat oven to 200°C.
  • Place the bread slices on a baking tray.
  • Lightly toast the bread on both side under the grill or in the oven. Remove and set aside.
  • Place the sliced figs onto each slice of bread.
  • Top figs with the soft goat’s cheese, gently pressing it down with a teaspoon.
  • Place under the grill or in the oven and bake until the cheese begins to bubble and turn golden brown. Adjust temperature to suit.
  • Remove from the oven. Place on serving plate. Spoon over the aromatic honey and serve immediately.

Bon appétit!

Sylvia's French Fig and Fromage Canape Provence Rose

Join our Fellow Food Lovers. Sign up to my Free Cooking Club.
Be the first to know about new classes and vacancies. Receive add-free recipes, newsletters and more. If you like, Like us on Facebook.

Print Friendly, PDF & Email