Fig and Goats Cheese Slices

recipe by Naomi Sherman
CATEGORY:

Nutrition Facts

DIETARY REQUIREMENTS:
CALORIES
kcal
protein
g
carbs
g
fat
g
serves
serves

Introduction

The humble slice gets an upmarket makeover with this fresh and delicious version
.
The first of the fresh season’s figs are starting to show themselves and I can’t wait to get my hands on some to make this incredibly easy, yet show-stoppingly good, slice
.
Originally created for Eat Well Magazine, I’ve been dying to share it with you all
.
Get out the bubbles. Fancy brunch, anyone?

Tags:

The recipe

Ingredients

2 sheets frozen puff pastry, defrosted
1 egg, plus 1 tbsp water
2 tbsp balsamic glaze
2 cups baby rocket leaves
100 g gruyere cheese, grated
60 g prosciutto
4 fresh figs, quartered
100 g goats cheese
Salt & pepper, to taste

Directions

Step 1
Preheat oven to 200°C
Step 2
Line a large baking tray with baking paper
Step 3
Lay your puff pastry sheets out, joining to create a large rectangle to match your tray.
Step 4
Fold the edges over and press with a fork to create a border.
Step 5
Beat the egg and water together.
Step 6
Prick the base all over with a fork and brush with egg wash.
Step 7
Bake for 12 minutes.
Step 8
Remove from oven and brush balsamic over the base while still warm.
Step 9
Scatter the rocket over the glaze, retaining some for later.
Step 10
Sprinkle the grated gruyere evenly over the rocket and then top with swirls of prosciutto.
Step 11
Nestle the fig quarters in and around the toppings and then dot chunks of the goat’s cheese on top.
Step 12
Nestle the fig quarters in and around the toppings and then dot chunks of the goat’s cheese on top.
Step 13
This slice is amazing when it is warm but is equally impressive when cold.
Step 14
Serve with an additional drizzle of balsamic glaze.
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Recipe creator

about naomi sherman

Foodie, wife, mum, fierce friend, bad gardener and stunning photo taker.

Get to know Naomi.
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