Charcuterie and Cheese Platter with Figs in Rosé Syrup
Serves 8 | Preparation time: 10 minutes | Cooking time: 30 minutes
For the rosé syrup:
- Warwick First Lady Rosé 350ml
- Sugar 150g
- Eight Figs
For the baba ganoush:
- Two aubergine
- Olive oil
- Sea salt to taste
- Tahini paste 125ml
- Two garlic cloves roughly chopped
- Mixed seeds (we used sunflower, chia and sesame seeds) 100ml
- Mix of mustard, coriander and caraway seeds 50ml
- Parsley 2 tbsp
- Mint 2 tbsp
- Pomegranate arils 2 – 3 tbsp
For the platter:
- Asparagus 1 bunch
- Peas 125ml
- Soft goats cheese 160g
- Double thick yogurt 150ml
- Ground cumin 2 tsp
- Mixed tomatoes 250ml
- Sherry vinegar 1 tbsp
*A selection of your favourite charcuteries – we got our selection of Parma ham, red wine salami and bresaola from the Oranjezicht market in Cape Town
*A selection of cheeses – always try and have a hard, semi-hard and soft cheese on your platter; we stopped by The Culture Cheese club in Cape Town for a semi-hard goats’ cheese and mature cheddar
- Start by making the rosé syrup: place the wine and sugar in a small pot over low heat until the sugar has dissolved. Increase the heat to come to a boil and reduce for about 10 minutes, or until it coats the back of a spoon for a couple of seconds. Set aside to cool. Tear the figs in half and cover in syrup.
- Move onto the baba ganoush: place the aubergine on a baking tray and coat with a little olive oil and season with salt. Place under the grill (if you have a gas stove top, the direct flames work brilliantly) and keep turning until the outside is charred all over. Set aside to cool.
- Remove the charred skin of the vegetable and blend with the tahini paste, garlic and more olive oil, until smooth. Season with salt and place in a small bowl.
- Mix together the seeds, whole spices and herbs. Spoon over the baba ganoush and top with pomegranate arils.
- Bring a large pot of salted water to the boil. Blanch the asparagus for 5 minutes and place in ice water. Next, blanch the peas for 1 minute and place straight into ice water. Remove the vegetables once cooled.
- Mix the goats’ cheese, yogurt and cumin together. Add the peas, and gently smash them as you mix. Place in a small bowl.
- Lastly, mix the tomatoes and vinegar together in a small bowl. Add a splash of olive oil and season with salt. Leave this to stand for a couple of minutes in room temperature, to marinate.
- Arrange the charcuterie, cheese and other prepped condiments on a large platter and tuck in with an ice cold glass of Warwick First Lady Rosé.