Warm, lightly toasted gingerbread, the cool tang of fresh goat cheese and a sliver of fig: Hédène’s Pure Honey Gingerbread, half French flower honey, melts in your mouth with gently spiced, woody notes.
Makes 16 · 15 min
Ingredients
- Pure Honey Gingerbread (Hédène), cut into 8 thin slices
- Fresh goat cheese (about 4 oz / 120 g in all)
- Fresh fig, in thin wedges, or dried fig, sliced
- Black pepper
Method
- Cut the gingerbread into 8 thin slices, then cut each slice in half.
- Toast the pieces lightly in a dry skillet, about 1 minute per side.
- Spread each piece with fresh goat cheese (about 4 oz / 120 g in all).
- Top with a thin wedge of fresh fig, or a slice of dried fig, and a crack of black pepper.
- Serve as an appetizer or with the cheese course.
The star of this recipe: Pure Honey Gingerbread, by Hédène.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
