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Apéritif under the fig tree: fresh figs with fresh goat cheese and Iberian ham
- 40g of pine nuts
- 4 slices of Iberian ham or Parma ham
- 4 tbsp. olive oil
- 2 tsp. mountain honey
- 60g raspberries + 10 raspberries
- 100g fresh goat cheese
- 1 pinch of Espelette pepper
- 8 fresh figs
- 100g arugula
- 1 tsp. oregano
- Fleur de sel and black pepper
Brown the pine nuts in a frying pan without adding fat for about 3 minutes.
Cut the Iberian ham into strips
Mix honey, olive oil, salt and pepper. Emulsify with a small whisk.
Crush 60g of raspberries with the back of a fork and add them to the honey vinaigrette.
Relax the goat cheese with freshly cracked pepper and a pinch of Espelette pepper.
Split 8 ripe and firm figs into 4, and top with goat cheese
Presentation:
In a large serving plate, spread a bed of arugula. Arrange the figs stuffed with fresh goat cheese, the Iberian ham slices and the remaining raspberries cut in half.
Sprinkle with toasted pine nuts, fresh oregano leaves and generously drizzle with raspberry and honey sauce.
August offers us the tender and sweet flesh of the fig. A true star of sweet and sour combinations, this wonderful fruit calls for culinary creativity for a beautiful seasonal aperitif. Combined with fresh goat cheese, fresh sigs express their sun-drenched character. On a bed of arugula, colors and flavors intermingle in a summer dance. Iberian ham and raspberries join the ballet, the whole, sublimated by a delicate balm made of honey and olive oil, decorated with pine nuts and oregano. Lightness, strength and sensuality are the themes of the choreography.
