Violet Crumble - Chef Recipe by Ben Shewry
A deconstructed dessert worthy of some serious praise.
6 figs, cut in half
1/4 cup balsamic vinegar, plus extra for dressing
12 slices prosciutto
1/2 log goats' cheese
Extra virgin olive oil
Pre-heat grill and drizzle each fig half with vinegar.
Fill each fig centre with goats' cheese and wrap in prosciutto, before brushing the outside of each fig with olive oil.
Place figs onto coolest spot of pre-heated grill to grill them gently all the way through and also to char on outside. Grill figs on all sides so prosciutto is crispy and figs are soft when squeezed, about 5 minutes.
Serve with green salad and salt, if needed.