My first experience with the kind of food that makes you stop and go ‘wowzers! was at Lamont’s in the Swan Valley. The dish in question, a stunning baked Swan Valley fig grown by Paula Hoffman, wrapped in prosciutto and stuffed with blue cheese. I was 17 so this was gourmet beyond belief and the flavours literally danced in my mouth.
My take on this dish is vegetarian and an absolute go to once the local fig season kicks off. What better way to showcase the Swan Valleys abundant produce than a simple, flavoursome bruschetta.
I’ve replaced the blue cheese with Caprino goats curd which we make at Taylor’s Café, Curd has a softer flavour than blue, but feel free to use feta or blue cheese if goats curds not your thing. The Vinocotto we use is produced widely in the Valley and off-sets the sweet and savoury nature of the dish.
Swan Valley figs are to die for! Especially if you can get your hands on the dark purple variety. For the carnivorously minded you can add free-range bacon and or eggs.
6 Swan Valley figs, halved
1 Tbsn salted butter, 1 Tbsn cooking oil
4 slices crusty white bread
200g goats curd (or any salty soft cheese you like)
2 handfuls roquette dressed in a bit of EV olive oil and fresh lemon
100 ml Swan Valley Vinocotto
Combine all ingredients in a heatproof bowl over a saucepan of simmering water, stirring constantly with a wooden spoon until it thickens on the back of the spoon. Refrigerate until chilled and then its ready to use either on toast or on top of a lemon cheesecake or in-between our Meringues!
- Bring a medium fry pan to a steady heat (not smoking)
- Add butter and oil then place halved figs flesh down to caramelise for 1-2 min either side, set aside.
- Toast bread, Butter to taste
- Place toast slightly layered on two plates
- Add one handful of dressed roquette in the middle of the toast, creating a bit of height
- Crumble cheese evenly over the toast and roquette
- Place grilled figs around the toast evenly on each plate
- Drizzle with Vinocotto