Posted by: Stephlechef | December 25, 2013

Christmas canapés 2013: part 1 – fig and taleggio bites

So I haven’t blogged in about 6 months. This is despicable. I couldn’t even do the cookie swap this year as I haven’t blogged enough. However, a new job, a new house, a new city and a new man could account for the fact I’ve been rather busy. Anyway, now it’s Xmas again I can cook again, so have some canapés 🙂

Fig and taleggio bites

I’ve never had taleggio before. I will be having it again, it’s delicious. If a recipe tells you to use either taleggio or mozarella, as I have seen before, ignore it; they’re not the same. It’s more like a camembert but less… French. The original recipe for this ( uses fresh figs, but when you send your parents shopping, you have to deal with what they buy you. Dried worked fine.


(I don’t know amounts… how many do you want to make? Lots? Then buy lots of stuff)

Bake-up baguette

Taleggio cheese

Dried figs

Chutney (I used a home-made apple and pear one)


1. Cut the figs into little pieces. Put the chutney and a squidge of honey in a pan and warm through until it’s all got a bit runnier, then put the fig pieces in and stir them around to coat them in it.

2. Slice the baguette into circles about 1.5cm thick and bake in a hot oven until crispy on both sides but not too brown.

3. Put a little blob of taleggio on each bit of bread and return to the oven until the cheese is so melty it’s on the point of sliding off the bread.

4. Fish out the fig from the chutney mix and put a piece on each round. Serve warm with extra chutney on the side for greedy pigs.


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