This ones comes from down under from my pal Louise. It looks brilliant and I can’t wait to try it out. Perfect with this gorgeous we’re having!
Along with making the sauce with the wine, Lou later recommended that you don’t forget to drink some while you’re at it! I’ve no issues with that 🙂
“Figs & Fetta
Cut figs horizontally and add a slice of sheeps milk feta with single roast cloves of garlic pressed into it.
Make a sauce from salt, pepper, honey, red wine vinegar, olive oil & lemon juice.
Finish off with sprinkle of kalamata olives & toasted almonds.
I had to improvise with Fetta I already had in the fridge (it was a hard one so I just mashed it up with the garlic using a fork) and put little dobs of kalamata tapenade (I was out of olives) and toasted pecans (had no almonds).
But it turned out really nicely.”