Appetizer – Entrée
Figs, Goat Cheese, and Prosciutto
A fantastic, quick, and gluten-free entrée.
Ingredients
2 - 3 figs per person, sliced in half
Fresh thyme sprigs (leaves only)
Butter or olive oil
Honey (to taste)
3 to 4 slices of prosciutto per person
Fresh goat cheese, roughly cut (30 to 40 g per person)
Balsamic glaze (the thick, sweet aged version if available)
Pepper and salt, as needed
Optional: rocket salad, walnut halves
Directions
- Heat a generous amount of butter and/or olive oil in a non-stick pan. Caramelize walnuts and thyme, then add fig halves and drizzle honey over them. Heat for a few minutes until softened yet still firm enough to handle.
- Arrange rocket salad on a serving plate and place the figs around it. Pour the caramelized walnut, honey, and thyme mixture over the figs. For extra sweetness, drizzle honey over the figs if desired.
- Add the goat cheese to the plate. Drizzle with Balsamic glaze.
- Arrange prosciutto on the plate. Season with flaky salt and plenty of pepper.
Wine Pairing
Our Gewürztraminer is a limited delight, known for its elegant dryness and vibrant flavours, unlike many others of this varietal that tend to be sweet and oily. This deep golden dry wine tantalizes with ethereal scents of lychees and rose petals, embodying a dry yet seductive floral characteristic. Its richness on the palate and magical aromas lead to an eternal finish. As a big Ottolenghi fan, I find this full-bodied, aromatic, yet dry Gewürztraminer pairs beautifully with many of his wonderful dishes.