Fig & Goats Cheese Tranche

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Ingredients:

• 1 Block (375g) puff pastry

• 1egg, beaten

• 1/2 cup Beerenberg Fig and Almond Jam

• 120g soft goats cheese

• 1 teaspoon chopped rosemary

• 3-4 ripe figs cut into wedges

• 1 tablespoon Beerenberg Pure Honey

Method:

1. Preheat the oven to 180C. Line a baking sheet with baking paper.

2. Roll out the pastry to an 18cm x 30cm rectangle. Brush the top with egg and prick with a fork. Place on a baking sheet and bake for 10 minutes. Remove and lay another tray on top, and return to oven for 10 minutes. Remove and allow cooling slightly.

3. Preheat the grill to medium-high.

4. Spread the Beerenberg Fig and Almond Jam over pastry base; crumble cheese over, sprinkle with rosemary and season. Lay figs on top.

5. Place under grill for 2-3 minutes until cheese is lightly golden. Drizzle with Beerenberg Pure Honey. Serve with a green salad.