Figs are now starting to come into season, unfortunately mostly coming from the warmer parts of Europe but luckily for us, Essex have started growing and selling figs! This is great news for fig lovers as they are notoriously difficult to transport due to their soft flesh which bruises easily and loses its freshness with the tedious air miles.
Figs have a beautiful natural flavour and shouldn’t be tampered with too much. Simply sprinkled with some sugar, roasted in the oven and served with a large scoop of vanilla ice cream can make them the perfect end to any dinner!
Make the most of figs this season by trying our Senior Sous Chef’s recipe for Posh Cheese on Toast.
You will need:
- 100g goat’s cheese
- 100g mascarpone
- 1 tsp of honey
- Salt (for seasoning)
- Olive oil
- 4 slices of sour dough
- 4 ripe figs
- 20g pine nuts
- Handful of pitted olives
- Sprig of thyme
- Bottle of balsamic glaze
- Place the goat’s cheese, mascarpone, honey and a pinch of salt in a bowl over simmering water and stir until completely melted, then transfer into a container and chill for at least 2 hours. This will create a spreadable goat’s cheese cream.
- In a small pan, place the pine nuts and dry roast until they have turned golden, stirring continuously. You will not need to use oil as their natural oils will be released in the cooking process. Leave to cool down.
- Rub the sourdough with olive oil and then pan fry until golden.
- Slice the figs into quarters and slice the olives in half.
- To assemble, generously spread the goat’s cheese onto the sourdough and then start topping with the figs, pine nuts and olives.
- Pick down the thyme from the stem and sprinkle over.
- Finish by drizzling over the balsamic glaze and serve.