Figs with Baked Goat Cheese and Orange Chutney

It's been a long, oh so long time since I last wrote about dinner ideas. After dinner menu I and menu II, there were many more dinners, and there still are, but sometimes I just can't manage to take photos. Lately our dinners have also been a bit less complicated and usually consist of just one small dish.

That's the kind of dinner I'm suggesting today. Baked figs with goat cheese, served with a fresh baguette and a good wine, are a perfect way to spend an autumn evening.

Figs with Baked Goat Cheese and Orange Chutney

The ingredients make 6 servings, but two hungry people can easily handle this amount :)

Instructions:

Wash and dry the oranges. Grate 1 tsp of zest, then peel the rest, removing the white pith as well, and cut out the segments (if the membranes are delicate, you can leave them on) and chop finely.

Peel and chop the shallot. Wash and dry the thyme and pull off the leaves. Combine the thyme, orange, zest, shallot, honey and vinegar in a pot and cook over low heat for 5 minutes, then let cool.

Meanwhile, preheat the oven to 250°C (480°F). Wash and dry the figs, then cut them in half.

Cut the goat cheese into slices and arrange them in an ovenproof dish, then bake for 2-3 minutes. In the meantime, melt the butter in a skillet and stir in the sugar. Add the figs and coat them well. Arrange them on the melted cheese and serve with the chutney and good bread.

Enjoy!

Source: "Festlich geniessen mit Duckstein"