Baked figs & goat’s cheese with radicchio
By Mary Cadogan
A fresh, seasonal starter that’s simple to make and looks pretty on the plate
- Ready in 25-35 minutes
- Serves 6
- Easy
Nutrition per serving
-
kcal 314
-
fat 28g
-
saturates 7g
-
carbs 7g
-
sugars 0g
-
fibre 2g
-
protein 8g
-
salt 0.81g
Ingredients
- oil, for brushing
- 6 figs
- 200g soft goat's cheese
- 1 head radicchio
- 85g walnut pieces
- 6 tbsp olive oil
- 3 tbsp balsamic vinegar
Tip
Buying the bestAlthough keen gardeners grow figs in Britain, commercial crops are imported mainly from Mediterranean countries. Unfortunately, ripe figs are highly perishable, so they are picked unripe, which may mean they lack flavour. Go for fruit with unbroken, bruise-free skins that are dry to the touch and have retained their shape. Above all, smell them – they should have the scent of the sun.
Method
Preheat the oven to fan 160C/conventional 180C/gas 4. Unless the baking sheet is non stick, line it with foil, then brush the foil lightly with oil.
Cut the figs into quarters, from the top almost to the base, and arrange on the foil. Slice the goat’s cheese and arrange in the centre of the figs. Bake for 10-15 minutes until the cheese is melted and tinged brown.
Meanwhile, whisk the dressing ingredients with some seasoning. Put a couple of good radicchio leaves on each serving plate. Remove the figs from the oven and place on the radicchio leaves. Scatter the walnuts on top. Drizzle with the dressing and serve warm or at room temperature.
