We had left the journey down south to Provence until the last part of our holiday, hoping to follow the sunshine. It wasn't to be, as we arrived during a Mistral, and awoke on our first day to snow layering the window sills. What a beautiful sight! One of my most vivid memories of Provence and of the little village that we called home, Gordes.
Another strong memory I have of France is the abundance of that glorious dairy food called goats cheese. Available anywhere and everywhere - grilled on top of baguettes, the star of salads and suprisingly, in many desserts. So in honour of my beautiful memories of Provence........
CANAPES DE FIGUES AU FROMAGE DE BREBIS
1 baguette | 8 ripe figs | 250g fresh creamy goats milk cheese | 2 tbsp of cream | 6-8 tbsp clear or lavender honey |
- Preheat grill. Slice bagette into rounds, drizzle with a little olive oil and arrange in one layer on a baking tray and lightly toast on both sides.
- In a bowl, whisk together the goats cheese and cream until smooth and place in piping bag.
- Slice figs lengthways and arrange on top of the toasted baguettes, then pipe over the fresh cheese. Place back under the grill for 3-4 minutes untill bubbling then drizzle with the honey.
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My offering to the last night of the year.
It's no secret that it's not my favourite night, but these little morsels make it all worthwhile.
Happy New Year everyone!