Figs are at their best now! I couldn’t wait to get my hands on them and put them on the menu. They are around for a very short season: last week and this week they were great in price and flavour. They are really versatile, and can be used in sweet and savoury dishes. I like them roasted or fresh.

This time I am sharing a recipe for a starter. The elements are, as usual, simple, but lovely all together. Another secret for this starter is the homemade balsamic glaze. I always have a bottle of this beauty ready, since I started making it, and drizzle it over salads or use it to complement starters like this one.

Serves 4 

For the balsamic glaze
1 bottle x 250ml balsamic vinegar
1 cup coconut sugar or light brown sugar

Place the balsamic vinegar and the coconut sugar in a medium saucepan. Stir to mix it well and bring to a boil.  Reduce the heat and simmer for about 20 minutes or until syrupy. Allow it to cool down before using and store in an airtight container or bottle at room temperature or refrigerate.

For the roasted figs
4 figs
Zest of a lime
1 tablespoon maple syrup

Cut the figs in half and place them in a roasting tray. Drizzle with maple syrup and the lime zest. Place in a preheated oven at 180C and roast for 3-5 minutes depending on the size and ripeness of the figs.

For the ricotta & stilton mousse
50g of stilton, crumbled
100g ricotta

Place the two kinds of cheese in a blender and mix until smooth.

To Assemble 

Drizzle the balsamic glaze on the plate, place a handful of rocket followed by the figs, ricotta-stilton mousse and a sesame cracker.

You can also sprinkle some chopped walnuts and use goats cheese instead of the mousse. Gorgonzola or stilton chunks also work perfectly!