Fig and goat cheese in fig leaves
The winning combination of fig and goat cheese makes these little bundles of flavour so special.
Fig and goat cheese in fig leaves
makes 6
12 fig leaves, large but tender
150g goat cheese curd
1 tsp orange blossom honey
100g toasted walnuts, coarsely chopped black pepper, to taste
fresh oregano (or marjoram) leaves
walnut oil
6 ripe figs
orange blossom honey extra
Rinse leaves and cut off the tough stem. Place in a bowl and pour boiling water over top. Allow to blanch for 15 minutes, then dry on paper towel. Set aside.
In a small bowl, mix together curd, honey, half the walnuts, pepper and oregano with just enough walnut oil to bring together.
Cut a deep cross in the figs and stuff with the goat cheese curd, using your hands to close the figs up to enclose the filling.
Lay out 2 leaves and centre the fig, then draw up the edges of the leaves to totally enclose the figs. Use kitchen string to secure the bundle.
Set on a baking-paper-lined tray and drizzle more walnut oil over the finished fig bundles. Bake in a pre-heated oven at 180C for 15 minutes.
Serve with the reserved walnuts, a light drizzle of orange blossom honey and all the pan juices.
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This article first appeared in the May 2024 issue of SALIFE magazine.
