- Lightly toast the bread or char on a griddle pan
- Quarter the figs and arrange on each slice of bread with the pointy ends going in alternate directions
- Tear the prosciutto into strips and bunch up in between each piece of fig. Repeat for each slice.
- Place two dollops of chevre on top of each slice
- Top each slice with 3 basil leaves
- Mix the honey and balsamic together then drizzle lightly on each slice.
- Scatter the cocoa nibs on each slice.
- Serve your fig & pig immediately
Fig & Pig
Recipe by Jo Feehan- Second Helping
Serves 4
Ingredients
- 4 slices sourdough loaf
- 4 ripe figs
- 4 slices good quality local prosciutto
- 100 gm fresh chevre
- 12 small basil leaves
- 1 tblsp white balsamic vinegar
- 1 tblsp honey
- 1 tblsp cocoa nibs
