Fig and Goat’s Cheese in Puff Pastry with Vino Cotto

INGREDIENTS

  • 2 sheets Butter Puff Pastry
  • 1 Free range egg
  • 50g Goat's cheese
  • 4 small Fig
  • 1 tbspn Fresh oregano
  • to season Freshly ground black pepper
Print Recipe

Preheat a face forced oven to 180C.

Roll out the puff pastry to 3 millimetres thick on a  lightly floured work surface. Cut 5 centimetre rounds using a pastry cutter and place on a baking sheet lined with baking paper. Brush each round lightly with the beaten egg using a pastry brush.

Place a heaped teaspoon of goat”s cheese in the middle of each round, leaving a small gap of pastry at the edges.

Top the goat”s cheese with a quarter of fig, oregano and freshly ground black pepper. Drizzle with Extra Virgin Olive Oil and Vino Cotto.

Place the canapes into the preheated oven and bake for 15 to 20 minutes or until the pastry is puffed and golden.

Serve immediately scattered with thyme flowers.