This elegant appetiser is easy to assemble, and a showcase of all that's delicious in Greek cuisine. The sweetness of the fig teams well with the saltiness of the fetta.
- 4 white Adriatic figs
- 4 slices of sheep's milk fetta
- 4 cloves garlic, peeled and roasted
- chopped kalamata olives and toasted sliced almonds to serve
- red wine vinegar
- olive oil
- lemon juice
- salt and pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 180°C. To make dressing, combine all ingredients.
Slice the figs horizontally through the centre. Top one half of each fig with a slice of the fetta, with a single garlic clove pressed into it.
Place the figs in a small baking dish and replace the top half of the figs. Pour the dressing over the top and bake for 10 minutes or until the cheese becomes soft.
Serve with some chopped kalamata olives and toasted sliced almonds.