Roasted figs with goat’s cheese, hazel­nuts and cho­co­late bal­samic glaze

The Daily Telegraph - Saturday - - FOOD DRINK -

IN­GRE­DI­ENTS

12 fresh figs

120g soft goat’s cheese

60g hazel­nuts, roasted and chopped

1 tbsp fresh thyme leaves, chopped

In a bowl, mix to­gether the goat’s cheese, hazel­nuts and thyme. Sea­son with sea salt and freshly ground black pep­per and mix well.

Place a tea­spoon of the goat’s cheese mix­ture into the cav­ity of each fig and set them on a bak­ing tray.

Melt the cho­co­late in a bowl sus­pended over a pan of sim­mer­ing wa­ter, then re­move from the heat and whisk in the bal­samic vine­gar and honey. Us­ing a pas­try brush, glaze the skin of the figs with the mix­ture.

Place in the oven for five min­utes, then al­low to cool. Serve at room tem­per­a­ture.

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