Filo-baked fresh figs stuffed with pep­pered goat’s cheese

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This makes an awe­some lit­tle nib­ble or starter that’s a com­plete breeze to make. figs 6 large goat’s cheese 125g, soft, rind re­moved black pep­per­corns 2 tsp, ground but­ter 50g, melted filo pas­try 6 large sheets chives a few, snipped

• Heat the oven to 200C/fan 180C/gas 6. Slice the stems off the figs, then score a deep cross shape into each, cut­ting two-thirds of the way through. Squeeze each fig a lit­tle at the base to open them out a bit. • In a small bowl, mix to­gether the goat’s cheese and black pep­per, then di­vide equally into the mid­dle of each fig. Press the sides back up a lit­tle so the cheese is snugly in­side. • Take the sheets of filo and slice into quar­ters. Stack 4 quar­ters and brush lightly with but­ter. Put the stuffed fig in the mid­dle of the filo squares and draw up the sides around it. You want the fig to be sur­rounded but not cov­ered on top so sim­ply fold and press the pas­try so it fits. Re­peat with the other figs. • Bake on a bak­ing-pa­per-lined tray for 12-15 min­utes un­til the pas­try is crisp and golden. Al­low to cool a lit­tle be­fore eat­ing as the figs will be tongue-burn­ingly hot straight from the oven. Sprin­kle with the snipped chives just be­fore serv­ing. PER SERV­ING 291 KCALS | FAT 13.7G | SATURATES 8.3G CARBS 31.3G | SUG­ARS 7.1G | FI­BRE 3G PRO­TEIN 9G | SALT 0.8G

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