RECIPE

Fig and Goat Cheese Loaf

Name: Fig and Goat Cheese Loaf
Cook time: 1 h 20 min
Yield: 1 loaf

Recipe Created For

Loaf Pan

Main Course

Flour

Cook Time

Over 1 hour

Serving Size

1 loaf

Cook Mode

INGREDIENTS

½ lb soft goat cheese, crumbled
4 to 5 ripe figs, sliced lengthwise
¼ cup honey
2 tbsp salted butter
2 tsp thyme leaves, finely chopped
1 tsp rosemary leaves, finely chopped
1 lemon, zest finely grated
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup grated cheese (such as Parmesan, Manchego, Pecorino, sharp cheddar)
2 eggs
¾ cup buttermilk
¼ cup olive oil

EQUIPMENT

INGREDIENTS

½ lb soft goat cheese, crumbled
4 to 5 ripe figs, sliced lengthwise
¼ cup honey
2 tbsp salted butter
2 tsp thyme leaves, finely chopped
1 tsp rosemary leaves, finely chopped
1 lemon, zest finely grated
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup grated cheese (such as Parmesan, Manchego, Pecorino, sharp cheddar)
2 eggs
¾ cup buttermilk
¼ cup olive oil

EQUIPMENT

INSTRUCTIONS

Preheat the oven to 350°F / 180° Butter the bottom and sides of your Loaf Pan.

In a Saucier over medium heat, melt the honey with the butter, herbs and lemon zest. Season with salt and pepper. Remove from the heat and let cool slightly.

In a large bowl, combine the flour, baking powder, baking soda, salt and grated cheese. Season with a few grinds of pepper.

In another bowl, whisk together the eggs, buttermilk and oil with a Revolution^® Balloon Whisk. Whisk in half of the cooled honey mixture. Add the wet ingredients to the large bowl of dry ingredients. Mix with a Revolution^® Spatula just until the dry ingredients are moistened.

Spread the batter out evenly in the prepared loaf pan. Press the goat cheese and fig slices into the top of the loaf.

Bake for 50 minutes or until a toothpick inserted in the centre of the loaf comes out clean. As soon as the loaf is out of the oven, brush with the remaining honey butter mixture usin a Revolution^® Basting Brush (reheat as needed).

Unmould the loaf onto a Cooling Rack and let it cool for 15 minutes. Serve warm or at room temperature.