- 150 g Bresse Bleu cheese
- 4-6 fresh figs, peeled
- Olive oil
- Freshly cracked black pepper
- Fresh pomegranate seeds
Use a sharp knife and slice cheese thinly. Wipe the knife blade clean after every slice to prevent the cheese sticking to the blade. Slice the figs in the same way.
Arrange alternate cheese and fig layers on plate and drizzle with a little olive oil. Season with pepper and garnish with pomegranate seeds.
Serve as a starter or with a cheese board.
Cook's note: bresse bleu is a French blue cheese. If you can't find it, substitute with your favourite local blue cheese such as Wineland Blue from Woolies.