Mary Berry’s Goat’s Cheese, Asparagus and Fig Tartines
Mary Berry's recipe for tartines combines the flavours and textures of soft goat's cheese, fresh fig, and earthy asparagus on slices of toasted French bread.
From the book
Mary’s Foolproof Dinners
Featuring 120 new recipes, Mary's Foolproof Dinners simplifies meal prep for both busy weeknights and relaxed weekend gatherings
The book includes stunning photos and practical cooking advice for each recipe, ranging from hearty one-pot meals to dinner party dishes and delectable desserts
A comprehensive resource for stress-free cooking, including all of the recipes from the accompanying BBC series
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Introduction
This is a popular first course or lunch in our house, or for supper as an outside dinner. Any time of day, in fact! This is fresh and looks so good too.
Ingredients
| 12 | asparagus spears, woody ends removed |
| ½ | French stick baguette, cut on the diagonal into 4 |
| 2–3 tbsp | olive oil |
| 200g (7oz) | soft spreadable goat’s cheese |
| 4 small | figs, each cut into 6 |
| 1 tsp | caster sugar or runny honey |
Method
Preheat the grill to medium–high.
Place the asparagus in a saucepan of boiling salted water and blanch for 2 minutes. Drain and refresh under cold water. Drain again and dry on kitchen paper.
Brush both sides of each piece of baguette with olive oil and season well with salt and freshly ground black pepper. Place the baguette slices under the grill and grill for about 2–3 minutes on each side until golden and crisp.
Leave to cool slightly, then spread goat’s cheese on each slice. Arrange 3 asparagus tips in the centre of each slice and three pieces of fig on either side. Brush the asparagus with olive oil and season. Sprinkle a little caster sugar or drizzle a little honey on top of the figs. Place back under the grill for about 4–5 minutes, or until the fig has softened slightly and the asparagus is tinged brown.
Serve warm.
Mary’s Tip: Can be assembled up to 4 hours ahead and grilled to serve. Not suitable for freezing.
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