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Starters, soups and salads 21
Baked figs with goat's cheese and ham [Index: ] [Index: ]
MCRC00901966_BO_Gebackene_Feigen_m_Ziegenkaese_u_Schinken-019_F39MCRC00915001_SE_Gebackene_Feigen_m_Ziegenkaese_u_Schinken-006MCRC00900547_NF_Gebackene_Feigen_m_Ziegenkaese_u_Schinken-008_RZ0StartersPreparation methodsBakingRecipe categoriesStarters, Salads
For 4 servings
Small unperforated steamer
MARINADE:
100 ml ruby port wine
2 tbsp honey
6 tbsp balsamic vinegar
2 bay leaves
1 cinnamon stick
1 star anise
2 cloves
½ vanilla pod
FIGS:
8 small figs
200 g goat's cheese
75 g raw ham, e.g. Parma ham
2 tbsp pine nuts
Per serving
279 kcal, 22 g carbs, 12 g fat, 12 g protein,
1,8 BU
PREPARATION
1. Place all the ingredients for the marinade in a small pot and bring to the boil. Leave to infuse for at
least 3 hours. Then remove the spices.
2. Cut a cross down to the middle of the figs and squeeze out any excess moisture. Generously
drizzle marinade into the middle of each fig and insert a piece of goat's cheese.
3. When the cheese begins to melt, remove the figs from the oven and wrap each one in a piece of
ham. Scatter the figs with pine nuts and serve.
Setting procedure:
CircoTherm
170 °C
Added steam, medium
Cooking time: 15-20 minutes
Tip:
Serve the baked figs with a baguette.