The recipe

Aumonière of Goat Cheese and Fig Confit

Accompany your Aumonière of Goat Cheese with the Fig Confit
Aumonière of Goat Cheese
  • 2 sheets of brick pastry
  • 120 g of goat cheese
  • 1 slice of bread
  • 60 g Didden Fig Confit
  • 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!


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