fresh fig carpaccio
fresh fig carpaccio with chopped bacon and walnuts, topped with crumbled feta is a French style starter, perfect for the transition from summer to autumn.
- 8 fresh figs
- 150 gram bacon
- 80 gram walnuts
- 80 gram feta
- balsamic honey dressing
Cut the figs in carpaccio slices and arrange them on the plates.
Sprinkle the fig carpaccio with balsamic honey dressing.
Briefly fry the bacon strips at a high temperature.
Grind the bacon strips and the walnuts.
Cut the feta into small cubes.
Arrange the bacon-walnuts mixture over the fig carpaccio.
Top with the crumbled feta and optionally decorate with a leaf of green.