Figs with goat's cheese, red peppercorns and bacon

Ingredients for 16 servings:

• 100g bacon
• 4 figs, ripe
• 8 goat’s cheese coins
• Sea salt
• 2 tsp red pepper
• ¼ baguette(s), from the previous day
• olive oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

nice amuse-bouche or as finger food

Halve the goat cheese slices crosswise to create 16 thin slices. Use a slicer to slice the old baguette into wafer-thin slices. Briefly dry the bread slices in the oven at 200°C. Drizzle with a little olive oil and return to the oven for a short time. They should become crispy. Chop the red peppercorns with a knife. Cut the bacon into very small cubes and fry in a non-stick pan. Remove from the pan and drain on kitchen paper. Wash the figs, trim off the stems, and quarter them. Fry the figs on both sides in the pan with the remaining bacon fat. They should remain firm to the bite. Season with a little salt. Place the fig quarters in an appetizer spoon and press the goat cheese slice against one side. Sprinkle with the bacon cubes and red pepper. Add the bread chip.