Scout Recipe: Meike Peters’ Mediterranean Baguette

design sponge scout life med baguette 2

Whipped Chèvre, Grape and Fig Baguette with Bacon, Honey and Thyme

Makes 2 large baguette sandwiches

For the whipped chèvre

–  4 1/2 ounces / 125g soft, mild chèvre, mashed with a fork
–  2 tablespoons heavy cream
–  1 tablespoon olive oil
–  1 to 2 teaspoons fresh thyme leaves, plus 1-2 teaspoons for the topping
–  1/2  to 1 teaspoon liquid honey, preferably thyme honey, plus 1-2 teaspoons for the topping
–  salt and pepper

Sandwich topping

–  4 slices bacon
–  3 ripe figs with soft skin (rinsed, not peeled), quartered
–  2 crusty baguette buns, cut in half
–  20 small, dark grapes (seedless), cut in half


1.  Whip the chèvre, cream and olive oil until creamy and season with thyme, honey, salt and pepper to taste.

2.  Heat a tiny splash of oil in a pan and cook the bacon until golden brown and crisp. Transfer the bacon to a plate, keep the pan on the heat and lay the figs in the hot fat. Roast the fruits for about 1 minute on medium-high heat, turn them after 30 seconds.

3.  Take the pan off the heat and brush the soft sides of the buns with the juices from the pan, spread the whipped chèvre generously on top. Push the grapes into the soft cheese and lay the warm bacon and figs on top.

4.  Sprinkle with fresh thyme and drizzle a little honey over the sandwich before you close it (or enjoy it open).

~Design Sponge / Eat in my Kitchen


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