Provence on a Plate for New Years Eve
We had left the journey down south to Provence until the last part of our holiday, hoping to follow the sunshine. It wasn't to be, as we arrived during a Mistral, and awoke on our first day to snow layering the window sills. What a beautiful sight! One of my most vivid memories of Provence and of the little village that we called home, Gordes.
Another strong memory I have of France is the abundance of that glorious dairy food called goats cheese. Available anywhere and everywhere - grilled on top of baguettes, the star of salads and suprisingly, in many desserts. So in honour of my beautiful memories of Provence........
CANAPES DE FIGUES AU FROMAGE DE BREBIS
1 baguette | 8 ripe figs | 250g fresh creamy goats milk cheese | 2 tbsp of cream | 6-8 tbsp clear or lavender honey |
- Preheat grill. Slice bagette into rounds, drizzle with a little olive oil and arrange in one layer on a baking tray and lightly toast on both sides.
- In a bowl, whisk together the goats cheese and cream until smooth and place in piping bag.
- Slice figs lengthways and arrange on top of the toasted baguettes, then pipe over the fresh cheese. Place back under the grill for 3-4 minutes untill bubbling then drizzle with the honey.
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My offering to the last night of the year.
It's no secret that it's not my favourite night, but these little morsels make it all worthwhile.
Happy New Year everyone!
xx