Carpaccio of figs, black pepper and Swiss Gruyère AOP
Difficulty level: very easy
Servings 4 people
Ingredients
- 10 to 12 figs fresh, ripe
- 100 to 120 g from Gruyere Swiss AOP
- 2 c. tbsp olive oil extra virgin
- 1 c. tbsp honey
- ½ lemon
- Pepper black from the mill (generous)
- A few leaves arugula or basil
- A few nut or crushed hazelnuts (optional)
- Flower of salt
Instructions
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Gently wash the figs then dry them. Cut them into thin slices to make a carpaccio.
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Arrange them harmoniously on flat plates. Drizzle the figs with the olive oil, lemon juice and a light drizzle of honey. Add a pinch of fleur de sel then pepper generously with freshly ground black pepper.
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Cut the Swiss Gruyère AOP into thin strips or shavings using a peeler. Distribute it delicately over the fig carpaccio to add contrast and character.
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Add a few rocket or basil leaves for freshness. You can also sprinkle with chopped walnuts or hazelnuts to add crunch.
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Leave to cool for 10 minutes so that the flavors mingle slightly.
Trick
For an even more delicious version, add a few drops of reduced balsamic vinegar: this enhances the sweetness of the figs and goes perfectly with Swiss Gruyère AOP.
© Photography for Swiss Cheeses
