Each bite of these delicious canapés is a wonderful mix of sweet, salty and creamy. Any soft cheese will do but I love the texture of the Alpine Morbier.
These are great served cold, or if you prefer, you can warm them through in the oven, allowing the cheese to melt.
- 1 packet of RR. Spink & Sons Cold Smoked Salmon
- 12 dried figs
- 100g of Morbier or any other soft cheese such a s Brie or Cambazola
- 12 small sprigs of rosemary, washed and dried
Take each fig and flatten with the palm of your hand.
Then cut the Morbier into 2cm by 1cm sticks. Place a slice of the cheese onto each fig. Cup the fig to almost envelop the cheese.
Slice the cold smoked salmon into strips. Place a piece of salmon on top of each fig. Garnish with sprig of rosemary.
Serve as they are or pop into a 180C (fan-assisted) oven for 8 minutes, or until the cheese just starts to melt.