Goat’s Cheese & Fig Stack with Prosciutto and Hot Honey

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Serves: 6

Preparation: 15 mins

Assembly Time: 10 mins

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The recipe and photo for this lovely starter is courtesy of 

https://katerynascafe.com

 

I have recently invested in a set of metal rings for making pretty appetisers and am now busy looking for recipes where I can make stunning starters when entertaining and my latest brilliant discovery is finding a very creative Ukrainian chef called Kateryna and I am sharing on a number of her ideas in this section and have replicated her recipe.

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These lovely recipes are a joy to share on to others.

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She describes as following: This Goat Cheese & Fig Stack with Prosciutto and Hot Honey is a stunning layered appetizer that celebrates short lived fig season. Creamy goat cheese blended with lemon and fresh tarragon is topped with silky prosciutto ribbons, juicy figs, and a glossy drizzle of spicy hot honey. Served with crisp crostini for scooping, it’s elegant, easy to assemble, and guaranteed to impress guests at any gathering.

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Hot honey is one of those ingredients that can transform a dish. The gentle heat cuts through the richness of the cheese and the sweetness of the figs, making each bite balanced and exciting. You can buy hot honey at many grocery stores now, or you can make your own by warming honey with red pepper flakes and letting it infuse.

 

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Ingredients

 

For the Lemon-Tarragon Goat Cheese:

• 4 oz goat cheese softened

• 8 oz cream cheese softened

• Zest of ½ lemon

• 1½ tsp fresh tarragon finely chopped

• Pinch of flaky salt

• Cracked black pepper

• 2 tbsp hot honey honey with chili flakes

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Toppings:

• 3 slices prosciutto torn into ribbons

• 2 tbsp hot honey honey with chili flakes

• 2 figs quartered

• Optional: dried edible rose petals more fresh tarragon or microgreens

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For Serving:

• 1 baguette sliced and toasted into crostini

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Method

 

1. In a bowl, blend the goat cheese and cream cheese until smooth. Fold in lemon zest, tarragon, honey, salt, and pepper.
    

2. Spoon the goat cheese mixture into a 5 inch ring mold and smooth the top. Gently layer the torn prosciutto, letting the ribbons fold naturally.
    

3. Add the fig quarters, pressing them lightly into the cheese mixture.
    

4. Drizzle hot honey over the top and garnish with rose petals or microgreens.
    

5. Arrange crostini around the stack and let guests scoop up the layers for each bite.

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