Fig Carpaccio

Ben O'Donoghue

Ingredients:

Serves 4

  • 10 ripe figs
  • 2 long red chillies
  • ½ bunch basil
  • Extra virgin olive oil
  • 4 slices of sour dough bread
  • 50g parmesan cheese
  • 2 whole buffalo mozzarella
  • ½ cup of crème criache
  • Baking paper

Method:

  1. Grill the chillies on your stovetop to blacken and blister. Then place in a small bowl and wrap in cling film to steam. Once cold peel of the skin and remove the seeds. Then cut into strips
  2. Cut the figs in half. Place half a fig skin side up one at a time between a folded sheet of baking paper and flatten with a small plate or better still a tortilla press. Turn the pressed figs on to a flat platter.
  3. Season the figs with salt and pepper, drizzle with extra virgin olive oil
  4. Cut the mozzarella balls into 1/4s and fold the crème Fraiche with the mozzarella. Drizzle this with some extra virgin olive oil.
  5. Arrange the mozzarella over the figs in a random pattern. Place the ribbons of chilli over the mozzarella and then garnish with the basil leaves
  6. Toast the sour dough and then drizzle with more olive oil.
  7. Finally using a micro plane grate a flurry of parmesan cheese over everything.

For chef quality results, we recommend using Anolon cookware!

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