Fig and Goat's Cheese in Puff Pastry with Vino Cotto
For more recipes like this, Join Maggie's Food Club
Step 1: Preheat a face forced oven to 180C.
Step 2: Roll out the puff pastry to 3 millimetres thick on a lightly floured work surface. Cut 5 centimetre rounds using a pastry cutter and place on a baking sheet lined with baking paper. Brush each round lightly with the beaten egg using a pastry brush.
Step 3: Place a heaped teaspoon of goat's cheese in the middle of each round, leaving a small gap of pastry at the edges.
Step 4: Top the goat's cheese with a quarter of fig, oregano and freshly ground black pepper. Drizzle with Extra Virgin Olive Oil and Vino Cotto.
Step 5: Place the canapes into the preheated oven and bake for 15 to 20 minutes or until the pastry is puffed and golden.
Step 6: Serve immediately scattered with thyme flowers.
300g 2 sheets butter puff pastry
1 free range egg beaten
50g goat's cheese
4 small figs quartered
2g 1 tbspn fresh oregano chopped
to season freshly ground black pepper
20ml 1 tbspn Extra Virgin Olive Oil
20ml 1 tbspn Vino Cotto