Fig and Goat's Cheese Tranche

Ingredients

• 1 sheet puff pastry, thawed
• ½ cup Beerenberg Fig and Almond Jam
• 3-4 ripe figs cut into wedges
• 120g goat's cheese
• 1/4 cup raw almonds, toasted and roughly chopped
• 1 tablespoon Beerenberg Blue Gum Honey

Method:

Preheat the oven to 180C.

Line a baking sheet with baking paper. Place the pastry on a lightly floured work surface and slice in half lengthways so you have two long rectangles. Transfer these to a lined baking tray, then score a 1 1/2cm border around both pieces and spread with half the jam each. Top with the figs, dollops of the goat's cheese and the almonds and place in the oven for 20 minutes or until the pastry is golden and the figs have collapsed.

Drizzle with Beerenberg Blue Gum Honey and serve.