Fig, Goats’ Cheese and Thyme Tartines

Fig, Goats’ Cheese and Thyme Tartines

Recipe by Cat Rochefort ( / @cats_toulouse_kitchen) a Leiths School of Food and Wine Diploma Student.

As a cheese-aholic I’m always looking for new ways to incorporate it into my recipes. These tartines are a doddle to make but look so tempting and won’t disappoint. Who can resist a golden bubbling round of goats’ cheese on crunchy sourdough topped with aromatic Thyme? Cut them into smaller slices for a quick Christmas canapé, perfect with a glass of sherry.

This recipe goes along with the herbs in Jekka's Winter Collection Herb Boxes.

Serves 2


  • 2 figs
  • 100 g goats’ cheese log  
  • Small bunch of Thyme
  • 1 tsp honey
  • 2 slices sourdough bread
  • 2 tbsp Olive oil


  1. Slice the figs and goats’ cheese into ½ cm rounds. Pick the thyme leaves from the stalk and reserve.
  2. Set your grill to high and toast the bread on one side. Remove the bread and brush the non-toasted side with olive oil.
  3. Layer the figs and goats cheese slices onto the bread and drizzle with honey. Place the tartines under the grill and toast until the cheese is bubbling and golden.
  4. Season with salt, pepper and scatter with thyme leaves for a fragrant finish.

If you love the sounds of this recipe and herb-based cooking check out our Master Classes and other Herb-based recipes.

Author: Cat Rochefort ( / @cats_toulouse_kitchen)