Cured Ham and Goat Cheese Baguette with Fig Chutney

A crusty baguette for the train, the park or a picnic blanket, with cured ham, goat cheese and arugula inside. Maison Perrotte’s Fig, Onion & Pepper Chutney, sixty percent fig with rare Voatsiperifery pepper, ties it together with a gentle warmth.

Serves 2 · 10 min

1. Split a fresh baguette lengthwise and cut it in half.
2. Spread the bottom halves with 2 tbsp of the fig, onion & pepper chutney and the tops with 2 oz (60 g) fresh goat cheese.
3. Layer with 4 thin slices of cured ham and a handful of arugula.
4. Close the sandwiches, press lightly and serve right away.

The star of this recipe: Fig, Onion & Pepper Chutney, by Maison Perrotte.