Fresh Figs Marinated in Sherry With Aged Goat Cheese and Basil
"Ambrosial! Use the highest quality sweet sherry and sherry vinegar you can lay your hands on. The recommended goat cheese is Monte Enebro, or Humboldt Fog, but it would also work well with a fresh goat cheese if necessary. I used a goat gouda. The cooking time is marination time.
From Pinxtos; Small Plates in the Basque Tradition, by Gerald Hirigoyen."
- Ready In:
- 1hr 10mins
- Ingredients:
- 7
- Yields:
-
4 tiny open-faced sandwiches
- Serves:
- 4
ingredients
- 4 ripe but firm figs
- 1 teaspoon sherry wine vinegar
- 1 teaspoon pedro ximenez sweet sherry
- fresh ground black pepper
- 4 slices rustic whole wheat bread, sliced 3/4 inch thick
- 2 -4 ounces aged goat cheese, softened at room temperature
- 1 tablespoon fresh basil leaf, slivered
directions
- Cut off the stem of each fig and slice each fig 1/4 inch thick. Lay the slices in a single layer on a plate.
- Mix the sherry and vinegar together in a small bowl and brush or spoon onto the fig slices, then sprinkle with black pepper. Let figs marinate at room temperature for one hour.
- To serve, lightly toast the bread. Spread one side of each slice generously with the goat cheese. Divide the fig slices evenly among the bread slices, arranging them on top of the goat cheese. Sprinkle with basil.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
zeldaz51
United States
<p>This site has gotten so horribly bad over the past couple of years, I have stopped using it to manage my recipes and have gone over to using another one, which I have been forbidden to mention on Food.com. It's no secret that there are competitors; send me a message if you are in the same boat and would like to know. For now, I only frequent a few of the forums and that's it. The Titanic has sailed!</p>
