Brûlée Goat Cheese and Fig Jam Tapas

Brûléed cheese. That is all.

The inspiration for this tapas came from a trip to Portland that included a visit to Cheese & Crack. Here I had, for the first time, brûléed brie cheese. Game changer.

Goat cheese with figs is a classic flavour combo. For the 2021 Spanish Grand Prix menu, I found a dope ash covered Spanish goat cheese called Monte Enebro at Peasant Cheese. If you find yourself in my neck of the woods, I definitely recommend popping into this local cheese monger for a little personal cheese board or luscious cheese sandwich for lunch.

Brulée Goat Cheese Tapas

Spanish goat cheese, sprinkled with fine sugar and bruléed. Topped with a little garnish of fig jam and fresh thyme.

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Prep Time 5 minutes mins

Cook Time 2 minutes mins

Total Time 7 minutes mins

Course Appetizer, Formation Lap

Cuisine Spanish

Servings 2 people

Equipment

• Kitchen torch

Ingredients

  

• 100 grams Spanish goat cheese, like Monte Enebro
• 2 tsp super-fine sugar
• 4 pieces baguette or toast point
• 1 tbsp fig jam
• fresh thyme (garnish)

Instructions

 

• Lightly toast your baguette or toast point of choice in either a high temperature oven or a toaster.
• Divide your goat cheese into 4 equal portions. If using Monte Enebro, slice the cheese into thin slices and divide into two pieces per slice.
• Place the goat cheese on the toast point and sprinkle ½ a tsp onto the top. Brule with a kitchen torch.
• Top the goat cheese with a little dollop of fig jam and garnish with fresh thyme.

Keyword appetizer, cheese, figs, goat cheese, spanish food, tapas