Baked veggies with goat cheese brûlée and figs

feat

As Gaba and I wandered through farmers’ market this weekend I saw beautiful yellow beets and first butternut squash. Then I spotted some purple carrots and I thought- I’ll bake them and pair them with goat cheese and figs! Never done that before but I really liked all those pairing together. Since I am a proud owner of a blowtorch and I had an amazing brûléed goat cheese sandwich one day I thought I wanted to that to my cheese too. Oh yes! I like those days when my head works like this. Please try it! Soo good!Recipe is at the bottom of the page.

IMG_1391

Just look at those beauties we found at the farmers’ market!

veggies

IMG_1321

RECIPE -WARM BAKED ROOT VEGETABLES WITH FIGS AND BRULLED GOAT CHEESE

1 small butternut squash
2 medium yellow beets
2 purple carrots
goat cheese roulade cut into 1 cm thick slices
olive oil
2 T apple vinegar
bunch of thyme
salt, few tablespoons of demerara sugar
4 fresh figs
balsamic reduction - crema di aceto balsamico

Preheat the over to 200C. Wash veggies and cut them into 3 or 4 pieces. Drizzle with olive oil, apple vinegar, sprinkle with salt and put 3/4 of the thyme on top. Bake until they are soft. Beets might take a bit longer than the rest, so start checking after 40 minutes. On a platter arrange vegetables, fresh figs. Sprinkle goat cheese disc with demerara sugar and heat with a blowtorch until the sugar caramelises. Serve with a drizzle of balsamic reduction and sprinkle of fresh thyme.

IMG_1386

Leave a Reply

Your email address will not be published. Required fields are marked *