Chefs have been pairing goat cheese and figs for years, celebrating the figs’ sweetness which offsets the tanginess of goat cheese, to make memorable mouth-watering dishes. Now, you can bring this sumptuous combination together for your next open-faced sandwich at home that will almost be too pretty to eat!
Easily swap out dried figs for fresh if not in season and gently wash before cutting, leaving the skins intact.
Bedded on a toasted slice of COBS Sunflower Flax Sourdough, we finished this perfect pairing with a drizzle of liquid honey and a sprinkling of toasted walnuts, complementing the nutty flavours of the sourdough’s flax and sunflower seeds. The bread’s thick crunchy crust and dense flavourful center take this recipe from excellent to out-of-this world exceptional.
DYK? Our Sunflower Flax Sourdough is baked from scratch on-site daily using a traditional recipe that involves time sensitive 20-hour process. At COBS, fresh isn’t just our philosophy. It’s baked into everything we do.
- 1 slice COBS Sunflower Flax Sourdough Loaf, toasted
- 3 tbsp soft goat cheese
- 1 tbsp milk
- 2 tsp chopped fresh chives
- Pinch each salt and pepper
- 1 fresh fig, cut into eight wedges (or 2 dried figs, chopped)
- 1 tbsp chopped walnuts, toasted
- 1 tsp liquid honey
- In a small bowl, combine goat cheese, milk, chives, salt and pepper. Spread mixture over one side of bread.
- Top with figs, walnuts and honey. Garnish with extra chives and coarsely chopped black pepper, if desired.