• C 10386 Figs (x1.5)
• C 71250 Mature Goat’s Cheese Log (15g)
• C 116160 Parma Ham Slices (14g)
• C 5001984 British Rocket (10g)
• A 5004034 Rowse Hot Honey (8g)
• F 4305 Jus-Rol Filo Pastry Sheets (15g)
• A 568 Brakes Semolina (5g)
• A 5002323 Sysco Classic Extra Virgin Olive Oil (5ml)

Preparation:

• Whip goat’s cheese in a food processor until smooth, and put into a piping bag
• Slice figs in half (top to bottom) and scoop out a small amount of flesh using a small melon baller
• Wash and dry the rocket

Prepare the filo crisps:

• Layer filo sheet, brush with oil, dust with semolina
• Repeat 3 times – finishing with a dusting of semolina
• Bake at 180°C in a preheated oven for 7 minutes, until golden brown
• Cool and snap into shards

Assembly:

• Pipe the goats’ cheese into the prepared recess in the fig
• Wrap each half in Parma ham, ensuring that the cut surface is well covered
• Place wrapped figs on a baking tray lined with parchment

Method:

• Bake the wrapped figs at 180°C in a preheated oven for 5-7 minutes.
• Glaze with the hot honey
• Spread the rocket evenly on your chosen plate
• Place the baked & glazed figs on the rocket (3 halves per portion)
• Arrange the shards of Pane Carasatu
• Drizzle with the Sicillian Olive oil