I am still enjoying cooking with figs, although our crop from the garden is nearly finished. I indulged in some shop-bought figs recently and tried this recipe from the Waitrose Magazine. I show you below the recipe from the Waitrose Magazine and my own version. I used soft goats’ cheese instead of taleggio on this occasion. I do love taleggio, but surprisingly had none in the fridge when I decided to make this as part of a selection of tapas last night. It was so good, and I shall certainly be making it again as a first course or on a big platter as canapes. There is something really satisfying about hot canapes.
Split Figs, stuffed with Taleggio, walnuts, thyme and honey
The other tapas I made were streaky bacon-wrapped halloumi and chilli crostini topped with finely chopped tomatoes, mixed with olive oil and fresh basil. In the picture you can also see my favourite sweet-pickled herrings and a dip made from Greek yoghurt, home-made mango chutney and smoked paprika.
