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Ragstone Ashed Goats’ Cheese (040915)
BV DAIRY Full Fat Soft Cheese (044540)
IMAGINATIVE CUISINE Balsamic Fig Glaze (051112)
Extra Virgin Olive Oil (051191)
ROWSE Squeezable Blossom Honey (055394)
Heat the oven to 180C/fan 160C/gas 4. Place walnuts on a baking sheet, bake for 5-7 minutes until lightly roasted, remove and allow to cool. Put the figs cut-side up on a baking sheet. Add a few ripped sage leaves, drizzle with olive oil, season, and bake for 6-7 minutes until slightly softened. Slice bread thinly and lightly toast. In a food processor blend 3 parts goats cheese to 1 part cream cheese until smooth, fold chives through the cheese. Place a dollop of the whipped cheese to a plate and spread it out in a line with the back of a spoon or spatula. Top with 3 fig halves, crumble over the walnuts, drizzle with honey and serve with lightly toasted sourdough.