Not a TM recipe Goldfish but these are delicious.
Roasted figs with Parma ham and goats cheese (serves 6 )
2 x 100g rolls of firm goats cheese such as
Capricorn6 fresh figs
12 slices of Parma ham
rocket or salad leaves to serve
Balsamic vinegar to serve
Olive oil to serve
Pop the goats cheese in the freezer for about half an hour or until firm
Preheat oven to 220c( fan200) Cut the pointed stem off the figs.Cut a cross in the top of each one BUT don't cut right down to the base
Trim the ends off the cheese and discard,then cut each roll into three slices.Cut each in half to give semi- circles.Cut half the semi-circles in half again to give quarters.
Lie each slice of ham out flat and trim off excess fat.
Put a semi- circle of cheese into each where you have put the cross.Use the quarters to fit in either side,so the complete cross is filled with goats cheese
Wrap each fig in a piece of ham.then wrap it in another piece,working in the other direction.Squeeze the ham together at the top.
Roast for 8 minutes or until the cheese has melted and the ham crisp.
Arrange on serving plates with some rocket or salad leaves ,drizzle with a little balsamic vinegar and olive oil.
Serve at once.
You can replace the goats cheese with blue cheese,just simply grate this and use to fill the cross in the figs
Recipe from the lovely cookbook Cook Up a Feast by Mary Berry and Lucy Young.
