Summary

Ingredients

• 2 goat cream cheese (Picandou)
• 2 slices ham (San Daniele)
• 2 fig (s), ripe
• 4 leaves radicchio
• 2 sprigs thyme
• 2 teaspoons balsamic vinegar
• 5 teaspoons olive oil
• some honey (acacia honey)
• salt and pepper
• 1 piece (s) white bread, diced and toasted

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Instructions

1. Grind Tellicherry pepper on top of the Picandou. Wrap the ham around the cheese.
2. Wash the figs, cut off the stalk, cut crosswise, press apart and drizzle in some honey.
3. Fry the Picandou thalers with a sprig of thyme in hot olive oil (1 teaspoon). Put the figs and the picandou in the oven preheated to 140 °.
4. Cut the washed radicchio into finger-width strips and arrange on the starter plates.
5. Mix a vinaigrette with the balsamic vinegar, a dash of acacia honey, the remaining olive oil, a pinch of salt and pepper.
6. Take the honey figs and Picandou thalers out of the oven after about 5 minutes and place them on the plates. Napper Picandou and radicchio with the vinaigrette.
7. Spread croutons made from the white bread on the plates and serve.