Baked fig balls are the latest idea from the Cheese Cellar Company to help caterers charge a premium price for a visually striking cheeseboard.
The rich, moist balls have a deep caramelised fig flavour that matches well with soft, mild cheeses. They use Dottato figs from Calabria in Italy that have been left to mature on the tree and soak up the sun.
The figs are slow-roasted to intensify the flavour, shaped into balls, wrapped in fig leaves, tied with a piece of straw and then baked a second time.
They are best served in halves with mild cheeses such as pecorino, ricotta, goats' cheeses (such as Monte Enebro from Spain, or Valen‡ay or Sainte Maure from France), or blues such as North Yorkshire's Buffalo Blue or Gorgonzola Cremosa. The 250g balls are sold individually.
To buy it, call 0845 241 0210