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Walnut-crusted goat's cheese toasts with roasted figs


Serves: 2
timePrep time: 15 mins
timeTotal time:
Walnut-crusted goat's cheese toasts with roasted figs
Recipe photograph by Martin Poole

Walnut-crusted goat's cheese toasts with roasted figs

'The hero of this delicious starter is the goat’s cheese, so put that in the centre of your plate and then arrange everything else around the outside, grouping it all close together,' says chef Tristan Welch

Serves: 2
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
538Kcal
Fat
34gr
Saturates
11gr
Carbs
37gr
Sugars
18gr
Fibre
3gr
Protein
19gr
Salt
1.2gr

Tristan Welch

Tristan Welch

Tristan began his career working for Gary Rhodes, Gordon Ramsay and Michel Roux Jr, before spending three years working in the Caribbean. As Chef Director at Parker’s Tavern at The University Arms Hotel in Cambridge, Tristan sources as much seasonal, local produce as possible, and reimagines some great British classics.
See more of Tristan Welch’s recipes
Tristan Welch

Tristan Welch

Tristan began his career working for Gary Rhodes, Gordon Ramsay and Michel Roux Jr, before spending three years working in the Caribbean. As Chef Director at Parker’s Tavern at The University Arms Hotel in Cambridge, Tristan sources as much seasonal, local produce as possible, and reimagines some great British classics.
See more of Tristan Welch’s recipes

Ingredients

  • 3 small figs
  • 1½ tbsp clear honey
  • 1½ tbsp cider vinegar
  • 1½ tbsp olive oil, plus 1 tsp extra to drizzle
  • 2 slices sourdough
  • 30g walnut pieces
  • 100g Abergavenny goat’s cheese* log
  • 1 garlic clove, halved
  • 40g rocket

Step by step

Get ahead
Prep to the end of step 3 a few hours ahead. Reheat the figs in the oven alongside the goat’s cheese toasts in step 4.
  1. Preheat the oven to 200°C, fan 180°C, gas 6. Cut the figs in half and put into a small ovenproof dish. Drizzle the honey, cider vinegar and 1½ tablespoons of olive oil all over the figs and season with salt and pepper. Bake for 15 minutes.
  2. Meanwhile, cut a 7cm square from each slice of sourdough, removing the crusts. Place on a baking tray, drizzle with 1 teaspoon of olive oil, season and lightly toast in the oven for 10 minutes. You can whizz the bread offcuts into crumbs and freeze to use in other recipes.
  3. Crush the walnuts in a food processor or using pestle and mortar to fine crumbs. Cut the goat’s cheese in half and roll each half in the crushed nuts to coat on all sides.
  4. Rub the cut sides of the garlic clove over the hot toast. Top each toasted square with the nutty goat’s cheese and return to the oven for 5 minutes to warm through.
  5. To serve, dress the rocket with half the juices from the roasted figs. Divide between two plates, top with the goat’s cheese toast and arrange the figs around the plate. Drizzle over the remaining fig juices from the baking dish to serve.

    *Use vegetarian cheese if required.

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