The winning combination of fig and goat cheese makes these little bundles of flavour so special.

Recipes Rosa Matto | Styling Natalie Homan | Photographs Brendan Homan

Fig and goat cheese in fig leaves
makes 6

12 fig leaves, large but tender
150g goat cheese curd
1 tsp orange blossom honey
100g toasted walnuts, coarsely chopped black pepper, to taste
fresh oregano (or marjoram) leaves
walnut oil
6 ripe figs
orange blossom honey extra

Rinse leaves and cut off the tough stem. Place in a bowl and pour boiling water over top. Allow to blanch for 15 minutes, then dry on paper towel. Set aside.

In a small bowl, mix together curd, honey, half the walnuts, pepper and oregano with just enough walnut oil to bring together.

Cut a deep cross in the figs and stuff with the goat cheese curd, using your hands to close the figs up to enclose the filling.

Lay out 2 leaves and centre the fig, then draw up the edges of the leaves to totally enclose the figs. Use kitchen string to secure the bundle.

Set on a baking-paper-lined tray and drizzle more walnut oil over the finished fig bundles. Bake in a pre-heated oven at 180C for 15 minutes.

Serve with the reserved walnuts, a light drizzle of orange blossom honey and all the pan juices.

 

 

This article first appeared in the May 2024 issue of SALIFE magazine.