A tasty dish for cheese lovers!
For the syrup - put half cup of balsamic into a pot over high heat and add a quarter cup of castor sugar, stir to combine and then bring to a boil.
Turn down the heat a little so that it is a rolling simmer rather than a rolling boil and reduce by about 3/4 - set aside.
A note on the prosciutto – you want the usual very thin slice as cut by all delis however you want a large piece so you can fold it over. If the leg of prosciutto that you are getting slices from is only small then you will need to buy two pieces per serve (8 in total for this recipe) and lay 2 pieces over each other.
Take a baking tray and cover the bottom in a layer of foil then place a sheet of baking paper on top of that.
Take one slice of Prosciutto and cut it in half and lay one half in a corner of the baking tray on the baking paper.
Take the other half and lay it over the first half but turning it so as to make a star pattern or cross. (The simpler way of doing this would be to take one piece of the prosciutto and fold it in half and then lay it on the baking paper - see simple!)
Repeat with the remaining prosciutto so you now have four squares of prosciutto on the baking tray.
Cut the block of Buffalo Feta into 8 long pieces and lay two pieces side by side on top of the prosciutto.
Cut each fig in half from the top of the stem right down the middle and lay each half flesh side up on top of the feta.
Sprinkle each fig with a pinch of raw sugar.
Put in a pre heated hot oven - about 200° fan forced and bake for 10 minutes.
For the cheese sauce: Melt the butter in a pot over medium high heat when it foams add the flour and stir to combine.
Continue to cook and stir the flour for about 5 minutes.
Gradually add some milk and stir vigorously to combine – I like to use a whisk for this. Continue to add milk a little at a time whisking all the time until you get a nice smooth and creamy type of texture – you may not need to use all the milk I have allotted.
Add the Brie and stir to combine then add in the Gouda and the Jarlsberg.
Stir well to combine and season with freshly cracked black pepper.
The sauce should be like a thick runny custard consistency.
After the figs have been in the oven for 10 minutes remove from the oven and using an egg slicers to get underneath the prosciutto lift them off the baking tray and place each square on a plate.
Drizzle about 2 tablespoons of the cheese sauce over and across the fig so that it falls on the fig and also on either side of the fig onto the feta cheese.
Drizzle some of the balsamic syrup around the plate.
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