My sister gave some of her home grown figs. Google: “Fig is the edible fruit of Ficus carica, a species of small tree in the flowering plant family Moraceae, native to the Mediterranean region, together with western and southern Asia.”
“Fresh figs are usually eaten raw. They taste best eaten straight off the tree, ideally still warm from the sun. The entire fig is edible, from the thin skin to the red or purplish flesh and the myriad tiny seeds, but they can be peeled if you wish. Always cut off the stem. A tender, ripe fig is heavy with its own syrupy liqueur, which tends to drizzle out of its base if you wait too long to eat it. The taste is all honey-like sweetness with a subtle hint of berry and fresher shades of the flavour you might recognize from a certain cookie.”
My brother in law recommended the marinated goat cheese when we were at his place. I love the flavour of the marinated goat cheese. I bought a small jar to try with the purple figs my sister gave me. Well, it turned out flavourful, sweet and delicious. Let’s bake!!!
2 big size figs, stems removed
4 small cubes marinated goat cheese
4 small basil
chili flakes (OPT)
masala wine (OPT)
Preheat oven 190 degrees C. Line baking tray with foil or baking paper. Remove stems from figs and cut figs into half lengthwise. Put in the prepared baking tray, place 1 cube of marinated goats’ cheese with the oil. Season with salt, pepper, chili flakes, and drizzle honey and add a drop of masala wine. Bake for 10-12 minutes until the figs are soft and the cheese has melted. Remove to plate and garnish with a basil leaf in each fig. Serve immediately with a dessert wine. Enjoy!!!!
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