For me Summer food is all about variety. Lots of different dishes so that I can have a bit of everything without having to choose. Barbecues with ribs and burgers served alongside potato salads, corn with chilli and lime butter and grilled halloumi.
Lazy al fresco dinners of pasta with huge green salads and olives and various cured meats.
When Rennie asked me to create a summer dish I chose a seasonal fruit – figs to base my recipe around. I tried a fig and cheese starter at a wedding recently and I’ve been wanting to create something similar ever since.
Baked Figs with Bacon, Sundried Tomatoes & Mozzarella
You will need:
2 fresh Figs quartered
4 rashers of good quality smoked bacon
4 large Sundried Tomatoes
4 slices of Mozzarella
Place your quartered fig onto the middle of your bacon rasher, add a sundried tomato followed by a slice of mozzarella and wrap tightly with the bacon ( as if you are making pigs in blankets ). Repeat with the remaining figs.
Bake for approximately 20 minutes.
Serve immediately with a large leafy salad and herby potatoes.
To make herby potatoes: roughly chop 8 medium potatoes ( I leave the peel on ), heat 2-3 tbsp of olive oil in a large roasting tray. Add your potatoes ( carefully ) and sprinkle over 2 tbsp of fresh herbs – I used thyme and crushed black peppercorns and cook in a very hot oven until golden and crispy.
Luckily I don’t tend to get indigestion (..unless I’m heavily pregnant ) after a meal but if you do suffer with this I can recommend Rennie ( I practically lived on them during my last pregnancy ).
This post has been supported by Rennie®, but all thoughts are my own.
