Ewe’s Milk Cheese Terrine with Two Types of Figs
In a saucepan, prepare the dried figs in syrup: bring the water to a boil, add all ingredients, wait for them to boil, remove from heat and set aside to cool for 1 hour.
Drain the figs.
Mix the Brousse cheese with the thyme, olive oil and a few turns of the pepper mill.
Season to taste.
Cut the dried figs in fours. In small verrine glasses, add one layer of figs in syrup at the bottom, one layer of Brousse cheese and top off with the fresh figs. Decorate with a branch of fresh thyme.
Serve with a slice of black bread.
Perfect wine pairing
More about this grape varietySauvignon Blanc de France
Sauvignon Blanc is a world-renowned star with very French roots. It is a favorite with palates of wine lovers thanks to its aromatic power, and especially its freshness and liveliness. The dream pairing: sardines and salty seafood. Sardine Lasagna with Citron Confit Fondue is the perfect pairing with Sauvignon Blanc. Indeed, this blue fish with a strong, salty flavor needs a tangy, exuberant wine that can stand up to it. It is also a perfect match for all seafood served raw or in sauces. These wines are also wonderful with white meats and raw cured ham. Sauvignon Blanc goes very well with light or marinated meats, such as chicken, as its liveliness softens and mellows out the meat. This is even truer when the chicken is served with fresh herbs or a dash of lemon juice.
