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Elements of probably loads of recipes, but really tasty.
A small 'round' or two of Goats Cheese (the really small tall ones with the skin on sold on 'the shelf', not the soft ones from the deli counters?) I get mine from The Co-Op.
Cut each one in half, and place under a hot grill, skin side down to melt into a browned gooey mess.
Meanwhile, arrange all your baby salad leaves on a plate.
Cut the ripe figs into four wedges, and arrange on top.
Melt a small quantity of Roquefort or Gorgonzola blue cheese, and drizzle over the fig quarters.
Place the grilled goats cheese halves in the centre of the plate, and drizzle lightly with extra virgin olive oil, toasted pumpkinseed oil, or walnut oil, a little balsamic vinegar, and seasoning to taste.
Absolutely yummy....
(If you don't like or don't want to do melted blue cheese over the figs, melted redcurrant jelly works equally as well...)
A small 'round' or two of Goats Cheese (the really small tall ones with the skin on sold on 'the shelf', not the soft ones from the deli counters?) I get mine from The Co-Op.
Cut each one in half, and place under a hot grill, skin side down to melt into a browned gooey mess.
Meanwhile, arrange all your baby salad leaves on a plate.
Cut the ripe figs into four wedges, and arrange on top.
Melt a small quantity of Roquefort or Gorgonzola blue cheese, and drizzle over the fig quarters.
Place the grilled goats cheese halves in the centre of the plate, and drizzle lightly with extra virgin olive oil, toasted pumpkinseed oil, or walnut oil, a little balsamic vinegar, and seasoning to taste.
Absolutely yummy....
(If you don't like or don't want to do melted blue cheese over the figs, melted redcurrant jelly works equally as well...)
) How do they do that? I reckon Turkish sun might help...
).
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