Closed on Melbourne Cup Day.

Fig & Pig

Recipe by Jo Feehan- Second Helping

Serves 4

  • 4 slices sourdough loaf
  • 4 ripe figs
  • 4 slices good quality local prosciutto
  • 100 gm fresh chevre
  • 12 small basil leaves
  • 1 tblsp white balsamic vinegar
  • 1 tblsp honey
  • 1 tblsp cocoa nibs
  1. Lightly toast the bread or char on a griddle pan
  2. Quarter the figs and arrange on each slice of bread with the pointy ends going in alternate directions
  3. Tear the prosciutto into strips and bunch up in between each piece of fig. Repeat for each slice.
  4. Place two dollops of chevre on top of each slice
  5. Top each slice with 3 basil leaves
  6. Mix the honey and balsamic together then drizzle lightly on each slice.
  7. Scatter the cocoa nibs on each slice.
  8. Serve your fig & pig immediately

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