« Oldie but goodie » is definitely the sentence I’m thinking about when talking about this honey, goat cheese & fig tartine. I stick to it every damn autumn, tweaking it according my mood and cravings of the moment. In any case, I never get tired of it. It gathers perfectly sweet and sour flavours, crunchiness and softness, and brings you all the comfort that you need to brace another autumn coming, sh*tty weather involved. This is a no-fuss comfort food, moreover with quality products.
My feelings are quite mixed when it comes to this season. This is without any doubt my favorite one with summer when it comes to cooking and seasonal products: flavorful tomatoes make space for soft figs; freshly picked nuts start to appear in grocery stores and market stalls; squashes are everywhere, spreading their warm colors around. The kitchen craves for spicy apple smells, cream of pumpkin, hazelnut flavours being here and there.
In spite of all the good things that Fall brings like this need of cocooning and comforting pleasures, this is the season I find the most morose, the one where in spite of the fact that I haven’t spent so many autumns in Berlin, I still tell to myself that we’re already back at it, like a grey routine that throws away Berlin summer effervescence. The one that drains your energy and push you to stay in bed instead of going out for a run with the first rays of sun of the day.
Apple, salted caramel & goat cheese cheesecake
Fine pastry eggplant tart with thyme & Pélardon goat cheese
Goat cheese & ramp pesto babka bread
Goat milk panna cotta with thyme syrup & cherry compote
- 1 thick slice of sourdough bread
- 1 ripe fig
- 1/2 Pélardon goat cheese (or another semi-dry goat cheese)
- 1tsp honey
- A few almonds
- Fresh thyme (optional)
- 1. Grill your slice of bread in a toaster for a few minutes. When the bread is toasted, add fig slices onto it. Add goat cheese cut in slices, then shredded almonds. Add a drizzle of honey and sprinkle some extra fresh thyme if you wish.
- 2. Oven alternative: for an even more comforting version, add all ingredients on the slice of bread (untoasted), then put in oven at 180C for about 10 minutes. Eat warm.