I can’t remember life without goat’s cheese. I always have some in the fridge either to marry with onion confit on a wee tart or to spread on crusty bruschetta. It also goes so well with figs and prosciutto. Up until recently I have been buying imported cheese but tried the Puhoi produce recently and it was fantastic.
I know fresh figs have finished now but here’s a sample of something to look forward to next fig season. Once I’d grilled these succulent morsels, I drizzled them with warm honey and then ….scoff, scoff.