| Prosciutto Figs and Goats Cheese |
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Figs I have always known, picking them off friends' trees as a small child and gorging on them, sun warm and sugar sweet. Next best were some golden fleshed green figs in a market in Kashgar in the far west of China. Pure ambrosia! This recipes blends three favourite flavours and can be varied by substituting the goats cheese for stracchino (another addiction) or gorgonzola. Enjoy!
8 fresh figs 8 tablespoons soft goat's cheese 8 thin slices prosciutto extra virgin olive oil freshly grated black pepper 4 very thin slices french bread honey thyme leaves mesclun - mixed greens
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I admit it, I am a fig-aholic. And pretty nutty about goat's cheese, too. I am always glad I ate chevre for the first time in country France. It's forever linked in my memory with a sunny lunchtime by a village well, tasting it and finally realising why people loved it so much.Related Articles
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