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Aumonière of Goat Cheese and Fig Chutney


  • 2 sheets of brick pastry
  • 120 grams of goat cheese
  • A slice of bread
  • 60g candied figs Didden
  • Mesclun salad and herbs



Brush the filo pastry with melted butter with a brush

Cut the goat cheese into slices (dung chavignol, Buchette ashy goat ...)

Arrange cheese and fig confit in filo pastry, close the brig chaplain with toothpicks or string

Finely chop the bread slices and stained in a little oil

Season the greens with salt, pepper, olive oil and raspberry vinegar or balsamic

Bake in the oven ruffled 4 min, placed on a slice of bread

Enjoy your meal!