Fig-Bindenfleisch crumble with crottin de chavignol

By • February 16, 2013 0 Comments

1 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!
Fig-Bindenfleisch crumble with crottin de chavignol

Author Notes: I am not a big meat fan but I do love Bindenfleisch.This combination works well.
Crottin de Chavignol is a firm and round goat cheese that you usually buy individual. I really encourage using firm goat cheese for this.


Serves 4

  • 12 fresh figs
  • 4 crottin de Chavignol
  • 100g slices of Bindenfleisch
  • 3 ounces diced butter
  • 4 ounces wholewheat flour
  • 2 ounces porridge oats
  • 2 tablespoons grated parmesan
  • 2 tablespoons ground walnuts
  • Salt and pepper
  1. Preheat oven on 350F
  2. In a bowl, combined diced butter, parmesan, flour and ground walnuts. Mix with your fingers to make sure all of the ingredients are combined and crumbly. Add more butter or dried ingredients if needed. Season with salt and pepper.
  3. Cut the figs in four and place in an oven dish. Cover the entire surface. Season with some pepper. Cut the goat cheese in slices and place on top of the figs. Top with the slices of meat, cover the entire surface.
  4. Pour the crumble on top of the filling.
  5. Bake for about 30 minutes

More Great Recipes: Cheese & Dairy|Fruit|Game & Offal|Rice & Grains|Pies & Tarts