Figs on Parmesan Rosemary Chips

Ingredients for 1 servings:

• 100 Parmesan, coarsely grated
• 1 tbsp, heaped rosemary needles, fresh
• 2 figs, fresh, ripe
• 2 tbsp goat’s cheese
• 4 tsp, heaped quince jelly
• some black pepper, freshly ground
• 8 parsley leaves, flat

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 33 minutes

with quince jelly, approx. 8 chips

Preheat the oven to 200 degrees Celsius (top/bottom heat). Line a baking sheet with parchment paper. Mix the Parmesan with the chopped rosemary sprigs. Distribute eight heaps of Parmesan cheese at intervals on the baking sheet and, using a teaspoon, separate them into crackers approximately 8 cm in diameter (using a suitable-sized decorating ring makes this quick and easy). Bake the crisps in the preheated oven for six to eight minutes until golden brown. Carefully transfer the Parmesan to a wire rack to cool. Wash, dry, and quarter the figs. Cut three slices from each quarter. Place a dollop of cream cheese in the center of each cooled crisp. Fan out the fig slices on top and press down lightly. Spoon half a teaspoon of quince jelly over each crisp, season with pepper, and serve garnished with parsley leaves. These ingredients make approximately 8 crisps.