Tag Archives: summer

Savoury Tomato Cobbler with Basil and Manchego

26 Sep

Tomato & Basil CobblerIt’s been so long since I posted a recipe I’m sorry. I have so many recipes to catch up with but no time, which is a good thing I suppose. Fresh To Go is really busy which is more than we could have hoped for. Thank you customers!

Savoury Tomato & Basil Cobbler

It is still summery here but I realise that in other parts of the world it can’t make up its mind and is sometimes raining and cold. This recipe is perfect because it makes the transition from a light summery dish to cosy comfort food very easily indeed. Just serve it with a nice rocket salad if the sun is out or some yoghurt & herb mashed potatoes if the weather and/or you are miserable. Mashed potato is a well known antidote to misery.

Tomatoes are cheap & plentiful here and also full of flavour. This recipes uses 3 different types of tomato, plum tomatoes, beef tomatoes and cherry tomatoes but you don’t have to. Cooking the tomatoes encourages flavour even out of the most out of season, cold  & dull specimens.

Tomato Basil & Manchego CobblerSavoury Tomato Cobbler with Basil & Manchego Recipe

Serves 6-8, vegetarian. 

  • 1 onion, chopped
  • 4 plum tomatoes, halved lengthwise, white core removed
  • 1 kilo beef (Castellano) tomatoes, chopped (or any tomatoes)
  • 500 g cherry tomatoes, halved
  • 3 cloves garlic, finely chopped
  • 1 Tbsp sherry vinegar
  • a pinch of dried chilli flakes
  • 1 tsp dried or fresh thyme
  • a squeeze of honey
  • 1 tsp Worcestershire sauce (vegetarian)
  • about 10 fresh basil leaves, rolled up & julienned (you will need more for the dough mix too)
  • 1 Tbsp cornflour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 1/2 cups (225 g) wholemeal spelt flour (or other flour)
  • 1/2 cup (75 g) cornmeal/fine polenta/masa harina 
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup (110 ml) olive oil
  • 3/4 cup (100 g) finely grated Manchego (or Parmesan) cheese
  • a good handful of basil leaves, rolled & julienned
  • 1 1/4 cups (275 ml) goats (or Greek) yoghurt or buttermilk

Preheat the oven to 180C.

Cook the onion in 1 Tbsp of olive oil in a large pan over a medium heat with a pinch of salt until softened, about 4 minutes. Add the garlic, chilli flakes & thyme and cook for 2 minutes more. Add the chopped tomatoes, cook for 5 minutes then add the vinegar, Worcestershire sauce, cornflour, salt, pepper and honey. Cook for 5 minutes more. Taste and adjust salt & honey as required.

Place the halved plum tomatoes, cut side up in the bottom of a 9 x 13 inch baking dish (or 1 half in each individual dish if you have them), then spoon the cooked tomato, onion mixture over them. Top with the halved cherry tomatoes. Bake for 10 minutes.

Meanwhile mix together the flours, baking powder & baking soda in a large bowl and season with salt & black pepper. Drizzle over the olive oil and then crush it into the flour using a fork until it is evenly distributed and resembles crumble mix. Put it in the fridge for 10 minutes.

Stir the grated cheese & basil into the flour mix, then add the yoghurt and stir until just combined. Do not overmix or it will be tough. Dollop small roundish handfuls of the mix on top of the tomatoes, leaving gaps in between, do not spread to cover.

Bake for 30 – 35 minutes until golden brown. Leave to cool for 10 minutes or longer before serving with either a green salad and/or yoghurt & herb mashed potatoes.

Tomato, Basil & Manchego Cobbler

I am off to Rome to meet up with my Dad this weekend. For research purposes only you understand. Very excited about the food, I have a long list of restaurants I want to try. I’ve heard there’s some sights to see too. Only if there’s time between lunch & dinner though…

Natalie

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Fresh Fig and Amaretto Clafoutis

12 Aug

s4I love fresh figs. I love the smell of them when they are on the trees. It smells like coconut sun cream when I run past them with the dog. Like Hawaian Tropic. I also think Jo Malone’s perfume, Wild Fig & Cassis, smells like coconut too. That’s my favourite summer fragrance, in case you were wondering. Which you weren’t. That and Clarins Eau Dynamisante.

fig

So back to figs. That actually may be the smell of them rotting on the ground. That’s the thing with fig trees, you always end up with a glut of figs. We are coming to the end of the early season figs here at the moment called “Brevas”. They are larger and darker coloured whereas the later season ones “Higos”, that are starting to ripen now, are smaller and light green.

brevas close

So what do you do with a mountain of fresh figs? I do have a lot of recipes using fresh figs like this Fiery Fig Chutney, this Fresh Fig & Goats Cheese Quiche, and this Fresh Fig & Almond Ice Cream.

Fresh Fig & Amaretto Clafoutis

But my favourite at the moment is this clafoutis. It’s quick, easy and not at all bad for you really. Amaretto aside, of course. But a world without Amaretto would be a much sadder place don’t you think?

Fresh Fig & Amaretto ClafoutisFresh Fig & Amaretto Clafoutis Recipe

Makes 3 small individual, double recipe for 1 large one

  • 2 large eggs, separated
  • 4 Tbsp honey
  • 1 Tbsp wholemeal spelt flour
  • 1/2 Tbsp ground almonds
  • 165 ml (3/4 cup) goat’s (or Greek) yoghurt)
  • grated zest of 1/4 orange
  • a pinch of salt
  • 1 tsp vanilla extract
  • a few drops of almond essence
  • 2 tsp amaretto liqueur
  • 2 or 3 figs quartered
  • flaked almonds

Preheat oven to 180C and oil & flour your tins or terracotta dishes.

Separate the yolks and the whites into 2 bowls. Whisk the yolks and honey until pale and creamy. Gently fold in the flour & ground almonds and stir in the yoghurt, essences, amaretto, salt & orange zest.

With an electric whisk, whisk the egg whites until firm and fluffy like meringue. Add a little of the whites to the other mixture to loosen it then carefully fold in the rest of the whites trying not top deflate them too much. When the white is incorporated into the rest, pour the mixture into the prepared dishes and top with the pieces of fig.

Bake for about 15 minutes then scatter over a few flaked almonds and bake for another 5 minutes until cooked. Longer for a large clafoutis.

Serve warm or at room temperature.

Fresh Fig & Almond Clafoutis

Enjoy!!

Natalie

Fresh To Go! Courgette Flower and Leek Quiche with Goat’s Ricotta and Parsley

30 Jun

Courgette Flower Quiche

“Where the **** have you been?” I hear you ask in my guilt ridden dreams just before morning.

So I promise myself over and over again that today will be the day that I actually blog some of the recipes that I have been developing, cooking and selling (Yes actually selling) over the past few months. But then life takes over again and I run out of time.

Forgive me Father for I have sinned. It has been seven weeks since my last blog. Seven weeks! It feels terrible just typing it.

Courgettes & Flowers

My explanation is as follows:

We have set up a small catering company called “Fresh To Go” supplying naturally delicious & healthy prepared foods, in our local area. It is for people who really want to eat healthily but don’t have the time, skills or inclination to cook for themselves every day.

We send out a newsletter every Friday detailing the dishes (with photographs obviously) on the following week’s menu. It is just an extension of this blog really. I go to the farmer’s market in Coin on Sunday and look at which natural fruit and vegetables are in season and looking gorgeous and create recipes using them. The only difference being is that now we make food for other people too. Sounds simple doesn’t it?

And it is, sort of. The thing is that it doesn’t leave much time for blogging, so I apologise for neglecting you and hope that this beautiful little quiche, made with the best of this season’s produce, will go someway towards making it up to you.

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Courgette Flower Quiche

Courgette, Leek & Courgette Flower Quiche with Goat’s Ricotta & Parsley

Makes 1 large or 3-4 small quiches, vegetarian

For the pastry crust:

  • 150 g wholemeal spelt (or normal) flour
  • 50 g oats
  • 50 g walnuts, blended to a course powder
  • 1/2 tsp salt
  • black pepper
  • 1/2 tsp dried thyme
  • 4 Tbsp olive oil
  • 80-100 ml cold water
  • 1 egg white for glazing (save yolk for filling)

Mix together the flour, oats, walnuts, salt, pepper & thyme in a large bowl with a fork. Then add the olive oil and, using the fork, mix it into the dry ingredients, mashing it together so it is evenly distributed and resembles crumble.

Then slowly drizzle in the water (you may not need all of it) mixing it with the fork until it starts coming together. Using your hands bring it together into a ball and knead gently just until it holds, don’t overwork it. It will be slightly crumbly.

Preheat oven to 200C. Oil and flour a 9 or 10 inch tart tin/dish or 3 or 4, 4-5  inch tart cases and line the base with a circle of baking paper.Flour you work surface  and rolling-pin and roll out your pastry to a flat disc about 3-4 mm thick and big enough to line your tart case(s).

Using your fingertips and heel of your hand press it into and up the sides of the tin. A flat-bottomed mug can be quite useful too. When you have the base reasonably even, trim off any bits hanging over the edge and use them to fill any holes. Put in the fridge for at least 10 minutes to firm up.

Place a sheet of  baking paper in the tin, fill with baking beans and bake for 8-10 mins. Remove from the oven, brush the base with the egg white and put back in for two minutes – this should stop it getting a soggy base. Leave to cool while you make the filling.

For the filling:

  • 1 courgette, thinly sliced on the slight diagonal
  • 1 leek, trimmed, halved lengthways, rinsed & sliced
  • 1 green spring garlic (or clove), trimmed and sliced
  • 4 courgette flowers (stamens snipped out) if baby courgettes still attached slice them too
  • 1/2 tsp thyme
  • salt & black pepper
  • a pinch of dried chilli flakes
  • 1 egg yolk (saved from above)
  • 2 eggs
  • 1 pot (125 ml) goat’s or Greek yoghurt
  • rice milk (or your choice of milk)
  • about 100 gr goat’s ricotta (or Greek Feta) 
  • a handful of fresh parsley, chopped

Preheat oven to 190 C. Heat 2 Tbsp olive oil in a pan and saute the leeks, courgettes (and baby courgettes if you have them) & spring garlic with a good pinch of salt, black pepper, thyme, chilli flakes. Stir occasionally until the courgettes are well softened. Taste for seasoning and drain for a few minutes on kitchen paper to get rid of any liquid.

Cover the pastry base with an even layer of the courgette & leeks then crumble over the ricotta/feta. In a measuring jug whisk together the egg yolk, eggs and yoghurt. Add in enough milk to take it up to about 400 ml (more if your tin is deep), season well with salt & black pepper, throw in the chopped parsley and whisk again.

Place the quiche on the middle shelf of the oven then whisk and quickly pour in the liquid up to a few mm below the edge. Slide in the tray carefully to avoid spillage and shut the oven door.

Bake for about 25 – 30 minutes, check how it is cooking and add the flowers to the top when it is nearly cooked. Put back in for another 5 or so minutes until the flowers have wilted slightly and the quiche is browned and set in the middle.

Courgette Flower Quiche


My apologies again for the extended absence but cross your fingers for us that  this is a success!

imagesCAFT0O3W

Italian Courgette Crostata with Goat’s Cheese, Garlic and Basil

11 Oct

There is a whole field of courgette plants that I pass every morning with the dog. I have been watching the vegetables grow out of their delicate sunshine flowers and waiting for the day that I arrive and they have  all been harvested. I really hope they don’t leave them too long. They do that a lot here. Leave the courgettes to get too big before they pick them. I know if you grow your own that it is difficult to keep up with the mountain of courgettes that the plants produce but on a farm there is no excuse.

There is nothing worse than big, fat, watery courgettes. You really need them when they are young, firm and still squeaky. Like these ones I found at the market on Sunday.  These were only a euro for a kilo so I had to buy a kilo obviously.

Then you get home and realise you have a load of courgettes. One of my favourite things to cook with them at the moment is this crostata, we have it for dinner about once a week. A crostata is a freeform tart, an Italian version of a French galette. You cut a big circle of pastry, leave an inch or two border spread the base with some ricotta or yoghurt mixed with garlic & herbs, then make pretty concentric circles with courgette slices and brush with some herby garlic oil. You then roll up and crimp the edges and bake. It’s as easy as that, especially with this quick olive oil pastry recipe.

Courgette Crostata with Goat’s Cheese, Garlic & Basil Oil

Serves 4-6 as part of a meal. Vegetarian. Adapted from Smitten Kitchen

For the spelt olive oil pastry:

  • 250 g spelt or wholemeal flour
  • 1 tsp salt
  • 1 tsp dried herbs (I used 1/2 thyme 1/2 oregano)
  • 60 ml (1/4 cup) olive oil
  • 120 ml (1/2 cup) cold water

In a large bowl, mix together the flour, salt and herbs, drizzle in the olive oil mixing/mashing it in with a fork until well combined (a bit like crumble mix). Measure out the water then add an ice-cube to it. Slowly pour the cold water (not the ice-cube) into the flour and mix it in with the fork until just absorbed then bring it together with one hand kneading a little just until it forms a cohesive ball. Do not over work or it will be tough. shape into a flat disc, wrap in cling film and rest in the fridge until ready to use. It doesn’t need long but will keep well for a few days like that.

For the filling:

  • 2 firm small/med. courgettes, sliced into 1/2 cm coins on a slight diagonal
  • 1 pot goats yoghurt (about 100ml) or ricotta or greek yoghurt
  • a handful of grated manchego cheese (or parmesan/cheddar)
  • 25 gr crumbled goats cheese or feta
  • grated lemon zest 1/2 tsp
  • 1 clove garlic, finely chopped
  • a pinch of dried chilli flakes (optional)
  • 1+1/2 tbsp olive oil, plus extra for brushing
  • fresh basil leaves, finely sliced (plus extra for garnish)  or 1 tsp basil pesto
  • salt & black pepper

Lay the courgette slices on kitchen paper, sprinkle with salt and leave to sit while you prepare the pastry & filling.

In a small bowl mix (or blend) together the olive oil, garlic, chilli flakes, basil (or pesto) & lemon zest. Mix 1 tbsp of this in another bowl with the yoghurt (or ricotta), and cheeses. Season with salt & black pepper.

Preheat the oven to 200C and line a baking sheet with baking paper.  Roll out the pastry on a lightly floured surface, turning it quarter turns as you go to stop it sticking, to a very rough circle about 2-3 mm thick.  Take your largest dinner plate or serving plate,  place it lightly on the pastry and cut around it, remove the excess pastry and keep it in the fridge if there is enough for another small tart. Remove the plate with a sharp knife and lift the circle carefully, on a floured rolling pin, onto the lined baking tray.

Leaving a border round the edge of about an inch or two, spread the cheesy mixture out evenly over the pastry. Dry the tops of your courgette slices well with kitchen towel and then start laying them, overlapping slightly, around the edge still leaving the border clear.  When you have finished the outside circle start another circle going in the opposite direction just inside the first. Then overlap a few slices in the middle. See pictures above for these stages.

Drizzle and/or brush the rest of the garlicky herb oil all over the courgettes and then start to fold up the edges by turning the paper and folding and pleating as you go. Brush the pleated border with a little olive oil and bake in the preheated oven for 30-35 minutes until bubbling and golden. Leave to sit for 5 minutes then scatter over a few fresh basil leaves and serve.

Serve with a simple lemon & olive oil dressed green salad or this delicious White Bean Mash. This is a very versatile recipe, you could easily switch up the herbs and cheese to use whatever you have in the fridge.

I know I said I bought a kilo of courgettes and I only used two of them in this dish and I also know that a lot of you are overrun with courgettes at certain times of the year so maybe, like me,  you could have a go at making this deliciously light Zucchini Green Chilli Cornbread or these very moreish Baked Zucchini Fries as well.

Have a Great Weekend!!

 

Yellow Cherry Tomato Tarte Tatin with Fresh Herbs

29 Aug

I bought some of these little organic yellow tomatoes at the market and have been saving them to star in something rather than just adding them anonymously into salads. Their beauty deserves a leading role.

A tarte tatin is one of those recipes, like souffle, that strikes fear into the hearts of many. This however, is really easy. There I’ve said it. I’m just waiting for the backlash now.

I used my simple spelt flour olive oil pastry recipe to keep it vegan and because it’s so much quicker than using butter and letting the pastry rest. I used honey and a sherry vinegar syrup drizzle to add sweetness but you could use agave syrup (to stay vegan) and balsamic syrup would be lovely too.

Sprinkling the tomatoes with a handful of breadcrumbs before covering them with pastry soaks up a lot of  the juice that leaks out of the tomatoes while cooking and helps to hold them together with the honey.

Turning it out is the scary part but be careful and confident, or get The Washer Up to do it because you burnt yourself on the handle of the frying pan. You will need an ovenproof frying pan obviously, no plastic handles please that would be messy.

You could also use a shop-bought puff pastry for this recipe to save time. The recipe for the olive oil pastry is here. I used about half of that amount for an 8″ tarte. The amount of tomatoes will depend on the size of your frying pan. You need to cover the base snugly so they can’t move about.

Yellow Cherry Tomato Tarte Tatin Recipe

Serves 2, vegan/vegetarian, wheat-free. I used an 8 “/20 cm ovenproof frying pan/skillet

  • about 250 g yellow (or a mix) cherry tomatoes
  • 1 tbsp olive oil
  • 2 tsp honey/agave syrup
  • sea salt & black pepper
  • dried oregano
  • balsamic or sherry vinegar syrup
  • a handful of breadcrumbs
  • olive oil spelt flour pastry (or your choice of pastry)
  • fresh basil, thyme or oregano leaves to garnish

Preheat the oven to 200 C. Put the olive oil in the frying pan/skillet and cover the base with a snug even layer of cherry tomatoes. You want to fill any gaps as much as possible. Drizzle over the honey/agave syrup and balsamic/sherry vinegar syrup. Season well with oregano, salt & pepper and leave to cook over a medium heat for a few minutes.

Meanwhile on a floured surface,  roll out the pastry to a rough circle about 2 or 3 mm thick and about the same size as the top of the frying pan. Sprinkle a handful of breadcrumbs all over the top of the tomatoes and remove from the heat. Cover the tomatoes with the circle of pastry and tuck the edges down the inside of the pan encasing the tomatoes. Prick all over the top of the pastry with a sharp knife and bake for 25-30 minutes (depending on size) until the pastry is cooked.

Remove from the oven and leave to cool on a wire rack for at least 10 minutes (preferably longer). When ready to turn out, tip away any excess liquid (I didn’t have any) and run a knife around the edge of the pan to loosen the sides. Using oven gloves if still hot, place a large plate upside down on top of the pan and press down hard, then quickly and carefully flip the whole thing over so the pan is upside down and the tarte falls out onto the plate. Remove the pan and replace any tomatoes that may have fallen out of their place.

Serve at room temperature scattered with the fresh herbs. Slice and eat with a green salad or offer around thinner slices as a canape before dinner.

Bon Appetit!

Tomato and Saffron Risotto with Basil, Pine Nuts and Parmesan

24 Aug

It’s been a while since I posted a recipe inspired by our trip to Cape Town. This one is a version of the Tomato Risotto I had at Sand at The Plettenberg Hotel in Plettenberg Bay.

Sand is one of the restaurants in the Liz Mcgrath Collection of three hotels overseen by the Grand Chef, Peter Tempelhoff. I have been lucky enough to have eaten at all three. I had an unforgettable passionfruit souffle at The Marine, Hermanus a few years ago that I must remember to have a go at with my next  lot of passionfruit.

I had one of the best meals of my life, a 7 Course Vegetarian Tasting Menu at The Greenhouse , Cellars Hohenort, awarded restaurant of the year and number 1 in South Africa, this year. More of that in a future post, I am still trying to get close to replicating one of the recipes from that memorable meal, but failing miserably at the moment. I can see why he is a multi award-winning Grand Chef.

Above are some pictures of the beautiful meal I had at Sand prepared by the very capable sous-chef , Tronnette. We were presented first of all with some Baked Rosemary & Sea Salt Lavash with Aubergine Puree and a Melon Shot with Cucumber Salsa Bruschetta. For a starter I chose the Double Baked Underberg Cheese Souffle with Chive & Parmesan Veloute which was light, fluffy and creamy, the best  savoury souffle I have ever had. A Tomato & Artichoke Risotto was prepared especially for me (being vegetarian). It had an intense tomato flavour (from the stock I think) that made it particularly special. The dessert was a Madagascan Vanilla Creme Brulee, Coconut Foam, Marshmallow Compresse and Pineapple Almond Biscotti, this was totally amazing!

They very kindly sent me the recipes for both the souffle and the risotto. So, with it being summer here now and with tomatoes being at their cheapest and best at the moment, I had to make the risotto first.  I added some saffron for colour and for that extra Spanish touch and topped it with my favourite tomato friends: basil, pine nuts and parmesan. They were meant for each other.

The first part of this recipe is making a tomato fondue (or sauce) to add into the risotto when it is cooked. You could skip this part if short on time and replace it with some shop-bought tomato pasta/marinara sauce.

Tomato & Saffron Risotto with Basil Pine Nuts & Parmesan

Serves 4, vegetarian, gluten-free. Adapted from Sand at The Plettenberg recipe

For the tomato fondue (sauce)

  • 2-4 ripe tomatoes, I used 2 huge Spanish ones that hardly have any seeds
  • 1/2 red onion, finely chopped
  • 1 large clove garlic, finely chopped
  • 1/2 tsp dried oregano
  • 1 tbsp tomato ketchup
  • 1/2 tsp brown sugar
  • salt & pepper

Drop the tomatoes in boiling water for about 20 seconds, drain and remove the skins, seeds and chop the tomato flesh. Cook the onion in olive oil for a few minutes with a pinch of salt then add the garlic & oregano and cook for another minute. add the tomatoes and cook until softened. Add the ketchup, sugar and season with salt & black pepper. Cook until reduced and thickened. Taste and adjust sugar/salt as required. Set aside.

For the Risotto:

  • 350 g risotto rice
  • 1 litre vegetable stock (I made my own recipe here using lots of tomato to intensify the tomato flavour)
  • a big pinch of saffron
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tsp dried oregano
  • a pinch of dried chilli flakes
  • 150 ml sherry or white wine
  • about 120 ml (1/2 cup) tomato fondue/pasta sauce (see recipe above)
  • 200 g cherry/baby tomatoes (on the vine if possible)
  • olive oil
  • salt & black pepper
  • 30 gr grated parmesan or manchego (vegetarian) plus shaved for garnish
  •  a hand ful of basil leaves juliennned, plus leaves to garnish
  •  a squeeze of fresh lemon juice
  • 40 gr toasted pine nuts

Put the veg stock and saffron in pan over a medium low heat to warm up but not boil.

Meanwhile, cook the onion in the olive oil with a pinch of salt over a medium heat for 3 minutes then add the garlic, oregano & chilli flakes and cook for another 2 mins.  Add in the rice stirring to coat in the oil and cook for 2 minutes before adding the sherry/wine and cook until it is dry.

Start by adding 2 ladles of the hot stock to the rice and swirl the pan until all the liquid has been absorbed. Add another ladle of stock, wait for it to be absorbed, swirling  and continue like this until the rice is cooked and you have used all of the stock. If you run out of stock you can add hot water. Then stir in the tomato fondue/sauce.

Stir in the grated parmesan, sliced basil, lemon juice and season with salt & pepper. Remove from the heat and put the lid on.

Preheat a griddle pan (or frying pan if you don’t have one), season the cherry tomatoes in a bowl with salt, pepper and drizzle with olive oil, toss to coat. Cook them on the griddle pan until you get black marks and they start to soften.

Taste the risotto for seasoning and serve topped with a pile of  cherry tomatoes, shaved parmesan, toasted pine nuts and basil leaves.

Buen Provecho!

 Sand at The Plettenberg

Look-out Rocks, 40 Church Street
P. O. Box 719
Plettenberg Bay 6600
South Africa

+27 44 533 2030
 

Green Fig and Goat’s Cheese Bruschetta with honey, basil and black pepper

22 Aug

It’s green fig season here……

I bought a kilo at the organic market on Sunday…..

I also bought a jar of local goat’s cheese spread. You may have already noticed that one of my favourite food combinations is fig and goat’s cheese from this Dried Fig & Goat’s Cheese Pizza and this Fresh Fig & Goat’s Cheese Quiche.

But this gives all the fabulous flavour in a fraction of the time. It literally takes 5 minutes to make and the ingredients are local. To me anyway… The figs and goat’s cheese are from Coin (next village).  The honey I used is not actually honey, it is called Miel de Cana (cane honey) which is molasses from Malaga, a delicacy used liberally in this local recipe for Berenjenas con Miel (fried aubergines with honey).

I finished it off with a grinding of black pepper, some flakes of sea salt, a drizzle of Andalucian extra virgen olive oil and some baby basil leaves from our terrace. Andalucian sunshine on a plate, sending it your way if you are in need of some….

Green Fig & Goat Cheese Bruschetta Recipe with honey, basil & black pepper

Serves 1 as a snack, vegetarian

  • 1 large ripe green fig, cut into 8 wedges
  • 1 piece of wholemeal/brown/rustic bread
  • goats cheese
  • black pepper
  • miel de cana or honey
  • sea salt
  • small fresh basil leaves
  • extra virgen olive oil
  • salad leaves to serve (optional)

Toast the bread under a hot grill (or in a toaster) on both sides. Spread the goat’s cheese on the toast and top with the wedges of fig. Generously drizzle over the honey and grind over the black pepper.

Put under the grill for a few minutes until bubbling and hot. Serve sprinkled with flakes of sea salt, baby basil leaves and drizzle over some olive oil. Add a handful of salad leaves to the plate if you like.

Serve this as a luxurious breakfast, brunch, lunch, snack or supper. Even as a starter/appetizer it works very well. Easy, impressive and it takes minutes. Which is always a good thing.

Buen Provecho

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