Figs with young pecorino and honey from Ottolenghi - The Cookbook (page 15) by Yotam Ottolenghi and Sami Tamimi

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Notes about this recipe

  • Ganga108 on March 02, 2022

    Roasting figs brings in another dimension. It is a different taste – just as fig jam tastes different to fresh figs. Roasted figs are soft, warm and sticky, and they shine with either savoury flavours, sweet flavours, or a mix of both. They can be mashed onto bruschetta and topped with pesto, without the honey they can be used with pasta, or top a green salad with them. Serve them for breakfast, lunch, dessert, a snack or supper.

  • amraub on September 24, 2012

    Excellent mix of peppery arugula, sweet figs and honey, and salty cheese.

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