Stuffed Figs and Dates with Goat Curd Cream

For stuffed figs and dates with goat curd cream, first remove stems from figs. Cut figs in a cross shape and unfold. Place a smoked almond and some rosemary in the center, fold again, wrap with pancetta and place in an ovenproof dish.

Pull the dates apart a bit, fill each with a small piece of red smoked cheese and wrap with half a slice of pancetta

For the curd, mix all the ingredients together, season with salt and pepper and refrigerate.

Bake figs in preheated oven at 180 °C for about 12-15 minutes, depending on size.

Fry dates in a pan without fat until crispy on all sides.

Arrange figs and dates on plates, place 1-2 tablespoons of curd cheese next to each. Sprinkle with rosemary, lemon zest and chopped smoked almonds. Drizzle a little of the juice from frying the figs over stuffed figs and dates with goat curd cream.

Preparation Tip:

Serve stuffed figs and dates with goat curd cream with leaf salad and brown bread.

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