Figs with oozy goats cheese and Chilli Jam

A visit to the little foodie getaway of Stonehaven yielded this tempting Scotch Bonnet Chilli Jam, the colour alone was enough to draw me to buy it. I had a few recipe ideas that popped into my head to use this wonderful ingredient. But I just couldn’t resist and tried a little on some of the Somerset goats cheese for the recipe, creamy, sweet, hot…..heaven.

So the question was how am I to improve on this morsel of perfection I asked myself…. how about a lovely seasonal fig stuffed with the cheese, topped with the chilli jam, and all wrapped with a slice of serrano ham. All the flavours there, a combo of sweet, salty, creamy, juicy…..I’ve run out of words….just try it….

Pop it into a medium oven 180 degC for 10 minutes until the chhese starts oozing, the fig softens and the ham crisps a little.

 

With some wine of course….a nice Plummy Rioja went well and wasn’t overpowered by all the tastes going on.

 

3 responses to this post.

  1. Sounds wonderful – minus the ham of course. How hot was the scotch bonnet jam? As you say it’s a gorgeous colour.

    Reply

  2. Those figs are darn pretty, too. Now I have yet another excuse to splurge at the market. Great photos!

    Reply

  3. That looks like amazing jam – nice work!

    Reply

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