baked cheese fig

Cheese meets fig

Cheese fig on pick salad

Combining cheese and fig is nothing unusual. To serve the whole thing as Rheinhessen tapa but modern.


  • 4 fresh figs
  • 100 g goat cheese
  • acacia honey
  • Pflücksalat
  • 0.2 l Rhine-Hessian red wine
  • 0.2 l balsamic vinegar
  • 50 g of sugar

Caramelise sugar in a saucepan until light tan. Deglaze with wine and vinegar and, while observing halfway up the stove, slowly simmer to a thick syrup.

Wash the figs and cut crosswise in the upper half from above. Divide the goat's cheese into four portions and press into the cut area. Put some acacia honey on top and cook under the oven grill in the middle tray under observation.

Mix the pickling salad with 2 tablespoons of good olive oil, 1 tablespoon of high quality balsamic vinegar and 1 teaspoon of balsamic reduction to a vinaigrette. Season with salt, pepper and sugar and turn the salad into it. From the prepared salad leaves form a nest, in which carefully the au gratin figs are placed. Finally, with a spiked teaspoon decoratively add a little bit of balsamic reduction