Binnorie Dairy - Fine Cheeses

Show Me How Chef
Steve Nelson

Ph: 02 9836 2220
Mob: 0433 057 900
Email: showmehowchef@bigpond.com
BAKED FIG, PROSCIUTTO & BINNORIE MARINATED GOATS FETTA

(Serves 4)

Ingredients
  • 4 Fresh Figs
  • 4 Thin Slices Prosciutto
  • 80g Binnorie Marinated Goats Fetta
  • 60g Baby or Wild Rocket
  • A Drizzle of Pukara Estates Caramelised or Aged Balsamic Vinegar
  • A Drizzle of Pukara Estates Premium Extra Virgin Olive Oil
  • Method
  • Pre-heat your oven to 200˚C.
  • Cut a cross through the stem of the fig into the center. Squeeze the fig to open the cross.
  • Wrap a slice of proscuitto around the fig, place a piece of Binnorie Marinated Goats Fetta on top & place the fig onto a small piece of aluminium foil.
  • Fold the sides of the foil up & around the fig, to capture the lovely juices.



  • BAKED FIG, PROSCIUTTO & BINNORIE MARINATED GOATS FETTA
  • Place on a baking tray & bake for 5 minutes. (You could also place them directly onto the hot plate of your barbecue and close the lid for 5 minutes.)
  • Place a few rocket leaves onto a plate, place your baked fig onto the rockets & drizzle with caramalised or aged balsamic vinegar & extra virgin olive oil.
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    As an alternative you might swap the Binnorie Goats Fetta with Binnorie Duetto! YUM!