Ingredients
1 | Soft goat's cheese, such as Kapiti Mt Hector (Main) |
8 | Figs (Main) |
¼ cup | Sugar |
⅓ cup | Water |
¼ cup | White wine |
½ | Vanilla beans |
1 tsp | Lemon, zest |
16 slices | Coppa, dried pork, available at delis or supermarkets, or substitute with proscuitto (Main) |
4 handfuls | Rocket leaves |
1 drizzle | Extra virgin olive oil |
4 tsp | Aged balsamic vinegar, choose the best quality you can buy |
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Directions
- Remove the cheese from the fridge to reach room temperature.
- Slice the figs. Put the sugar, water, wine, vanilla, lemon zest and juice in a saucepan. Heat gently until the sugar has dissolved.
- Add the figs. Simmer very gently for 5 minutes then turn off the heat and leave the figs to cool in the poaching liquid, then remove.
- Arrange four slices of coppa per plate, then top with rocket leaves, figs and slices of cheese. Drizzle with a little olive oil, 1 tsp of balsamic per plate and a grind of pepper.
Chefs tip
Buy your figs only 2-3 days before using. They are very perishable - look for plump, soft figs with firm stems that smell mildly sweet. If not using straight away, keep in the fridge.
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