• 2 sheets of brick pastry
  • 120 g of goat cheese
  • 1 slice of bread
  • 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