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            Goats Cheese & Thyme Scented Fig Toasts

            These little toasts will brighten up a chilly winter's day. Featuring a delicious fig compote, which you can also make as a quick chutney for your Christmas table. It's wonderful with ham or Stilton too and will keep in the fridge for 5 days in a sealed container. Taking just 30 minutes to prepare and 10 minutes cooking on the hob, this recipe makes up to 24 servings - great when hosting.


            6 fresh or dried figs, quartered

            6 tablespoons soft brown sugar

            200ml red wine

            ½ teaspoon fresh thyme leaves,  plus 1 tablespoon for garnish Sea salt

            1 baguette, cut diagonally into 24 slices

            3 tablespoons olive oil

            250g fresh goat’s cheese



            1. In a small saucepan, combine the figs, sugar, wine and thyme. Add a pinch of salt.
            2. Bring the pan to the boil, then reduce to a simmer for 8-10 minutes, until the mixture has thickened into a compote. Put to one side to cool.
            3. Meanwhile, brush each baguette slice with oil and toast each side.
            4. Spread each slice with goat’s cheese and top with a spoonful of the compote. Garnish with a little more thyme, season with pepper and serve immediately.

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