– 24 Wild Figuettes of Andalusia
– 100g goat’s cheese
– 100g roquefort
– 50g slivered almonds
– Cayenne pepper, salt, pepper
Mélanger on a plate digs goat cheese and Roquefort to obtain a homogeneous dough. Add the cayenne pepper, salt and pepper. Gently brown the slivered almonds without fat. Pile and add to the mixture. Cool for a few minutes in the refrigerator. Meanwhile, cut the Wild AndalusiaN Figs lengthwise and then fill with a small amount of the cooled mixture.
To complete your tray…
On wild Andalusian figs, halved with a knife: foie gras, tarama, salmon or trout eggs, tapenade!