Fire Roasted Spanish FigsSep 06, 2018Posted by guestchefPrint
This recipe from Chef John O’Neil uses Texas Blue Giant Figs and several delightful specialty cheeses.
He writes: I love using Spanish cheeses for this dish because it feels and tastes like we are basking in the sun in Spain! The Mahon Mitica, Cordobes Mitica, and Tronchon all melt nicely, which makes them the perfect blend for slicing over the top of the figs. The Tronchon cheese is an aged cheese made from cow, sheep, and goat’s milk. It was even mentioned in the book, Don Quixote! The Mahon Curado is sharper in flavor than the others, which is why it is good to grate over the top of the dish.
Enjoy the complex layering of flavors and textures in this dish! It is a great start to any special meal!
|20 Servings||20 Min|
An appetizer featuring cooked, sweet figs with a crispy crust and delicious layers of wood-fired melted Spanish cheese. The dish presents a complex flavor and texture profile that is both familiar, yet exotic. A perfect starter for dinner parties that will get your guests talking!
Spanish cheese can be found at many specialty meat and cheese shops, or grocers like Whole Foods who carry a wild selection of cheese from various countries. It can now be found online as well (though the quantities available may be larger than you need for a single event.)
Texas Figs generally come into season in July and August. They are best picked just as they start to soften.