Marinated grilled figs with goat cheese and hazelnuts
Serves 4
4 fresh figs, cut in half
100 ml of premium red wine vinegar
150 ml of olive oil
Fresh herbs
1 garlic clove, finely chopped
1 tablespoon of sugar
4 slices of bread
120g of fresh goat cheese
12 hazelnuts from Piedmont
For the marinade, use a glass or ceramic bowl, as vinegar can react with metal. Mix the vinegar, olive oil, sugar and garlic together in the bowl.
Add the figs and leave to marinate for 1 hour.
About 10 minutes before the end of the marinating time, drizzle the bread slices with olive oil and toast them.
Remove the figs from the marinade and place them under the grill for 1–2 minutes, just to warm them through.
Spread a generous spoonful of goat’s cheese on each slice of toast. Top with two fig halves and sprinkle with chopped hazelnuts.
Serve warm.
