This flavorful dish takes ingredients perfect for a summer pasture lunch, like sweet figs, tangy cheese, and salty prosciutto, but reimagines them as a warm, comforting dinner.
For this recipe, parboil small potatoes (I used latte), mash and roast until crispy, and add a clove of garlic. Finally, add the fig halves and a spoonful of balsamic vinegar to each half. Thick slices of chalky goat cheese are barely warmed, and prosciutto (or another silky-cured meat) and shredded tarragon are piled all over the gorgeous tray.
You may want to add an extra crunch by sprinkling with roasted pine nuts or walnuts when serving. You’ll definitely need bread and, ideally, a bitter, fresh salad. It’s tempting to find some friselle lettuce or endive and toss it with a classic rich vinaigrette.
service
3
material
- 500g potatoes (I used latte)
- Slice whole garlic bulb in half
- Olive oil
- 6 figs (half)
- 2 tablespoons balsamic vinegar
- 150g goat cheese (thickly sliced)
- 6 pieces of raw ham
- 1 tablespoon finely chopped tarragon
Method
- Preheat the oven to 200℃/gas. 6.
- Place a pot of well-salted water on the stove. Add potatoes and bring to a boil. When simmering, simmer for 15 minutes or until potatoes are soft enough to break up with the flat of a knife.
- Remove the potatoes from the water and use the flat side of a masher or large knife to press down on each potato so that it breaks but remains mostly together. Arrange the garlic on a baking tray. Drizzle all over with olive oil and sprinkle with a little flaky salt. Roast for 15 minutes or until the lumpy edges of the potatoes are brown and crisp.
- Add the figs, cut side up, to the tray. Spoon a little balsamic vinegar over each. Return the tray to the oven and heat for 6 minutes.
- Then remove from the oven, add the slices of goat cheese and let it return for about 2 minutes. You don’t want the cheese to completely melt, it will be warmer.
- Remove the tray from the oven and finish with the prosciutto (I simply bundle each slice and tuck it between the potatoes and figs) and finely chopped tarragon. You can serve it on a tray and eat it right away.