TURKISH FIGS STUFFED WITH GOAT CHEESE

In Turkey we have delicious figs and Turkey is the biggest fig exporter country in the world. August is the season of Aydın figs (yellow and smaller ones) and September is the season of Bursa figs (purple and bigger ones). This morning we found delicious Bursa figs in Chapel Market and we prepared a little treat with them as a side dish for our risotto. Result: yummy!

Cut to four vertically 4 figs until the middle. Fill the figs with 25 g goat cheese each. Wrap each one with one slice of jamon serrano (you can use also prosciutto, bacon etc). Put 3-4 pinenuts and drizzle little bit olive oil to the top of each. Cook them in the oven on 225°C until the jamons get crispy. After taking from the oven, drizzle little bit Turkish sour pomegranate molasse to top of them and enjoy!