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Recipes CARAMEL ROASTED FIGS WITH CAMEMBERT & PANCETTA

CARAMEL ROASTED FIGS WITH CAMEMBERT & PANCETTA

Prep 10 mins
Cooking 15 mins
Serves 4 - as a light nibble

What could be better than plump new season figs bursting with sun-ripened sweetness? Stuffing them with goat’s cheese, wrapping them in a blankie of Italian bacon and roasting them of course! Sweet-meets-salty heaven, these roasted figs are perfect with crisp crostini or a seriously crusty baguette.

- WHAT YOU WILL NEED -

  • 8 plump figs
  • 1 goat’s cheese crottin (the goat is lovely with this, but it can be substituted with cow’s milk camembert if preferred)
  • 8 slices pancetta
  • 1 sprig rosemary
  • olive oil
  • sea salt
  • crusty bread or crostini, to serve
  • Dusting with Tastebud CARAMEL

- METHOD -

Stand the figs upright and make four diagonal cuts (so you end up with a diamond shape) but don’t cut all the way through. Push them in at the bottom to fan the figs open. Place a generous wedge of crottin or camembert in each fig and dust with Cape Herb & Spice Tastebud CARAMEL Seasoning. Wrap a slice of pancetta around each fig and secure with a toothpick soaked in water for a few minutes. Place figs in a shallow roasting dish. Drizzle a sprig of rosemary with olive oil and dust lightly with sea salt. Place next to the figs. Bake at 180 ºC for 10-15 minutes until the figs are soft, the pancetta cooked through and the rosemary crisp. (The rosemary will be done first, so keep an eye on it from the 7-minute mark and remove if necessary.) Drizzle over those lovely syrupy cooking juices, crumble over rosemary and serve immediately while hot.

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za

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