Name: Baked figs & goat's cheese with radicchio
Total time: 35 min
Yield: 6
Cuisine: British
Ingredients: oil for brushing; 6 figs; 200g soft goat's cheese; 1head radicchio; 85g walnut pieces; 6 tbsp olive oil; 3 tbsp balsamic vinegar

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Baked figs & goat's cheese with radicchio

Baked figs & goat's cheese with radicchio

Mary Cadogan

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Serves 6

Easy

Total time: 35 mins

Ready in 25-35 minutes

A star rating of 4.8 out of 5.8 ratingsRate

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A fresh, seasonal starter that’s simple to make and looks pretty on the plate

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

oil

for brushing
6 figs
200g soft goat's cheese
1head radicchio
85g walnut

pieces

For the dressing

6 tbsp olive oil
3 tbsp balsamic vinegar

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Nutrition: per serving

kcal314
fat28g
saturates7g
carbs7g
sugars0g
fibre2g
protein8g
salt0.81g

low

Method

step 1

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.
step 2

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.
step 3

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.

RECIPE TIPS

BUYING THE BEST

Although 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.

Recipe from Good Food magazine, September 2003

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A star rating of 4.8 out of 5.8 ratings

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