This is a decadent little treat I like to prepare when fresh figs are in season, which is usually around late summer and autumn. It’s a classic combination of flavours and textures – sweet, salty and tart. I like to serve this as a starter at a dinner party or you can make smaller serving sizes to serve as finger food. Gourmet, restaurant-quality in your own kitchen! I say yes to that.
You can forgo the goat’s cheese if your Paleo way is the no dairy way but for me, it does complete the dish. And goat’s cheese is known to be much easier to digest because goat’s milk protein is slightly different from cow’s milk causing fewer problems for most people. I don’t react badly to goat’s milk products so it’s really up to you to see how you feel eating it.
Unlike dried figs, the fresh version contains fewer carbohydrates and sugar (we’re talking three times less) and lots of fibre. When picking fresh figs, what you’re looking for is a soft fruit that is still slightly firm to touch. Get a few extra figs, so you have a variety to choose from.
1 large white onion, sliced
2 tbsp olive oil
1/2 tsp salt
1 tsp honey or real maple syrup
1 tbsp Balsamic or red wine vinegar
4 large whole fresh figs (ripe but not too soft)
4 large slices of prosciutto
150g / 5-6 oz goats cheese
Heat olive oil in a frying pan and sauté the onion with a little salt on medium heat until soft and golden brown. Add honey or maple syrup and vinegar and cook for a further three minutes until onion is darkened and caramelised.
Slice the figs into three 1-cm discs. Use the largest discs as the bottom layer of the stacks. Spoon a small amount of onion on top of the bottom disc, layer with goats cheese and half a slice of prosciutto. Follow with another fig disc, cheese and prosciutto. Add the smallest disc to the top with a little extra goats cheese and caramelised onions.
Garnish with a little fresh thyme or basil and a drizzle of olive oil. Delish!