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.
Provided by zeldaz51
Categories Spanish
Time 1h10m
Yield 4 tiny open-faced sandwiches, 4 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 159, Fat 5.3, SaturatedFat 3.2, Cholesterol 11.2, Sodium 205.9, Carbohydrate 21.6, Fiber 3.4, Sugar 10.1, Protein 7.1
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