Pancetta Wrapped Figs and Goat's Cheese with Pesto
Starters
Quiet easy
4
45 min
Place the vine leaves on a board, and in the center of each leaf spread the olive paste and sprinkle over the oregano.
Place the goat’s cheese on top and drizzle with the oil and season. Fold the leaves over, brush with more oil and leave to rest for at least 2 hours in the fridge.
Wrap the figs and thyme sprigs in the pancetta.
Place the figs and the cheese under a hot preheated grill and cook for approx 3 minutes turning from time to time.
Place a cheese parcel a fig and on each plate, drizzle with the pesto.
For the goat’s cheese : 4 large vine leaves 1 tbsp black olive paste or tapenade 1 tbsp fresh chopped oregano 1 Ste Maure de Tourraine goat’s cheese (cut into 4) salt & freshly ground black pepper extra virgin olive oil
For the figs : 4 ripe figs, halved 8 slices of pancetta or streaky bacon 4 sprigs of thyme 2 tbsp pesto
