Sheep’s Curd, Fig, and Honey Tartines

Alain Ducasse
By
Premium

Hors d'oeuvre Sweet and savoryQuick and easyFruitCheeseEasy

3
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Ingredients (4 people)
  • 4 slices multigrain bread
  • 4 tablespoons sheep’s curd
  • mignonette pepper
  • 1 small sprig thyme
  • 1 small sprig rosemary
  • 8 fresh figs
  • 4 teaspoons miel de montagne (mountain honey)
  • a splash olive oil
  • 3/4 ounce Ossau-Iraty (20 g)

Instructions

Step 1: Sheep’s Curd, Fig, and Honey Tartines

Toast the bread in the toaster.

Drop a tablespoon of sheep’s curd on each one without spreading it. Sprinkle a pinch of mignonette pepper over the top.

Strip the leaves off a small sprig of thyme and a small sprig of rosemary and distribute them over each tartine.

This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits

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