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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.
Rupert at Peasant Monte Enebro Goat Cheese Tapas
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Brulée Goat Cheese Tapas
Spanish goat cheese, sprinkled with fine sugar and bruléed. Topped with a little garnish of fig jam and fresh thyme.
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.