Sheep’s curd, fig and honey tartines

Sheep’s curd, fig and honey tartines

By
From
Nature
Makes
4 tartines
Prep
10 mins
Photographer
Françoise Nicol

AD— If you can’t get Basque produce, substitute goat’s (or even cow’s) curd and use a different kind of tangy pressed cheese. What matters here is the combination of curd, figs, honey and cheese.

PN— And this combination, with the good carbohydrates from the bread, is great from a nutritional point of view!

Ingredients

Quantity Ingredient
4 slices multigrain bread
sheep’s curd
A pinch mignonette pepper
a small sprig thyme
a small sprig rosemary
8 fresh figs
miel de montagne
A splash olive oil
20g ossau-iraty cheese

Method

  1. Toast 4 slices of multigrain bread in the toaster.
  2. Drop a tablespoon of sheep’s curd (4 tablespoons required in total) on each one without spreading it. Sprinkle a pinch of mignonette pepper over.
  3. Strip the leaves off a small sprig of thyme and a small sprig of rosemary and distribute them over each tartine.
  4. Cut 8 fresh figs into 3 three slices each and arrange on each tartine.
  5. On each one drizzle a teaspoon of miel de montagne (mountain honey) (4 teaspoons required in total) and a splash of olive oil.
  6. Then cut 20 g of Ossau-Iraty cheese into slivers with a vegetable peeler and distribute over each tartine.
  7. Serve immediately.
Tags:
Alain
Ducasse
Nature
nature
natural
healthy
simple
nutritious
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