Spanish | Figs and Aged Goat Cheese Tapa
Posted on November 7, 2015
I'm still working on adding to my tapas collection. I thought this was a good seasonal tapa. I copied the recipe as written, but didn't use the basil.
Yield: 4 or more servings
4 ripe but firm Black Mission or Kadota figs
1 teaspoon sherry vinegar
1 teaspoon Pedro Ximénex sweet sherry
freshly ground black pepper
4 slices rustic whole-wheat bread, 3/4 inch thick
2 to 4 ounces age goat cheese, softened at room temperature (Humboldt Fog)
1 tablespoon fresh basil leaf chiffonade
Cut off the stem from each fig, and slice the figs lengthwise 1/4 inch thick. Lay the slices in a single layer on a plate. In a small bowl, stir together the sherry vinegar and sherry, and brush or spoon onto the figs. Sprinkle with pepper. Let marinate at room temperature for 1 hour.
To serve, lightly toast the bread. Spread one side of each slice generously with the goat cheese. Divide fig slices evenly among the bread slices, arranging them on top of the goat cheese. Sprinkle with the basil.
(Ref. "Figs Marinated in Sherry with Aged Goat Cheese and Basil" recipe, Pintxos cookbook, p. 53.)