Figs with goat cheese and 'nduja, a quick and easy appetizer
Purple figs with goat cheese and 'nduja are an intriguing summer appetizer: the idea is from our very own Joëlle Néderlants, and the preparation is quick and easy. Fig appetizers, the quick and easy recipe with goat cheese and 'nduja
- 10 fichi
- 120 g caprino
- 10 g ’nduja
- 30 g gherigli di noci
- glassa di aceto balsamico
- timo limone
- Lavate i fichi e divideteli a metà, senza privarli della buccia.
- Mescolate in una ciotola il caprino con la ’nduja. Spalmate su ogni fico, dalla parte della polpa, un cucchiaino di crema di caprino.
- Completate con i gherigli di noce tritati, qualche fogliolina di timo limone e la glassa di aceto balsamico.
To make this dish, simply cut the figs in half and spread them with the goat cheese and 'nduja cream. Finish with walnut kernels, lemon thyme, and a balsamic glaze.
The varieties of figs
There are hundreds of Italian varieties of Ficus carica, distributed from north to south. Some species are found throughout our territory (the dottato and the brogiotto, for example); the rigato, the fracazzano, and the culummu nero, however, are found only in Salento.
Among the oldest cultivars are the Segalin and Moro di Caneva. Slow Food Presidia are also present: try the dried ones from Prignano Cilento, Atessa, and Carmignano.
When do figs ripen?
When figs ripen (from late June to late September), a distinction must be made between: fioroni, the early figs, which develop from buds the previous autumn; figs from spring buds, which ripen in late summer; and finally, the late cimaruoli, formed from summer buds, usually the sweetest of all.
Recipe Info
- Time 20 minutes
- Product 4 people
Ingredients
10 120
10 30
Procedure
- Step 1: Wash the figs and halve them, without peeling them. Step 2: Mix the goat cheese and 'nduja in a bowl. Spread a teaspoon of goat cheese cream on the pulp side of each fig. Step 3: Garnish with the chopped walnuts, a few lemon thyme leaves, and the balsamic glaze.
