Maggie Beer

Fig goatscheeseinpuffpastrywithvinocotto 4  web

Fig and Goat's Cheese in Puff Pastry with Vino Cotto

Fig goatscheeseinpuffpastrywithvinocotto 4  web

Step 1: Preheat a face forced oven to 180C.

Step 2: Roll out the puff pastry to 3 millimetres thick on a  lightly floured work surface. Cut 5 centimetre rounds using a pastry cutter and place on a baking sheet lined with baking paper. Brush each round lightly with the beaten egg using a pastry brush.

Step 3: Place a heaped teaspoon of goat's cheese in the middle of each round, leaving a small gap of pastry at the edges.

Step 4: Top the goat's cheese with a quarter of fig, oregano and freshly ground black pepper. Drizzle with Extra Virgin Olive Oil and Vino Cotto.

Step 5: Place the canapes into the preheated oven and bake for 15 to 20 minutes or until the pastry is puffed and golden.

Step 6: Serve immediately scattered with thyme flowers.

Ingredients

  1. 300g 2 sheets butter puff pastry
  2. 1 free range egg beaten
  3. 4 small fig quartered
  4. 2g 1 tbspn fresh oregano chopped
  5. 20ml 1 tbspn Vino Cotto

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