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)
- 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.