Goat's cheese dip with figs

Goat's cheese dip with figs

Total: 2 hr 15 Min. | Active: 15 Min.
vegetarian
Nutritional value / person: 279 kcal
, Fat: 16 g
, Carbohydrate: 25 g
, Protein: 7 g

Ingredients

6 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

To marinate the figs

3 tbsp balsamic vinegar
2 tbsp orange juice
1 tsp liquid honey
a little sea salt
5 dried figs, cut into cubes

Dip

150 g soft goats' cheese
1 organic lemon, use a little grated zest and 1 tsp of juice
2 pinches sea salt
a little pepper
1 dl cream, beaten until stiff
a little olive oil
50 g shelled almonds, coarsely chopped
4 sprigs thyme, leaves torn off
130 g Fine Food Mini Lingue di suocera al sale
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How it's done

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To marinate the figs

Whisk the balsamic, orange juice, honey and salt in a bowl. Mix in the figs, cover and marinate for approx. 2 hrs.

Dip

Combine the goat's cheese, lemon zest and juice, season. Fold in the whipped cream, chill the dip until ready to serve. Heat the oil in a frying pan. Toast the almonds and thyme until golden brown. Scatter the marinated figs and almonds on top of the dip, serve with the flatbreads.

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