Fig chutney with emmental verrine

Sometimes, it’s difficult to stand up every week in front of this large white page, even with this beautiful fig chutney with emmental verrine. You know English is not my first language. I learn English at school and while doing my economics studies. I can run a meeting, write a report or convince a client to buy products or services. But writing about food is a complete other story. Even if I am at ease speaking with my friends about tones of different subjects, I can see from time to time that my vocabulary is limited.

For example, as a teenager, I was helping my mother to lay tiles around our interior swimming pool. I was trying to explain this to my English colleague Trevor. But seriously … I think I used these words about 10 times in French in my all life so how I can possibly know these words in a foreign language.  Writing about food makes me learn new English words and expressions almost every day. I love sharing recipes with you guys; but I would like also to be able to create a story around this recipe and share with you my feeling while eating the food I have just made. As much as I have to practice in Food photography, I know that I need to improve my writing as well 🙂 !

Below you will find a new easy verrine for your apéro, I found in a french cooking book that one of my granmother once send to me.

Fig chutney with emmental verrine

a French girl cuisine

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Prep Time 10 mins

Cook Time 40 mins

Total Time 50 mins

Course Verrine

Cuisine French

Servings 6

Ingredients

  

• 400 gr. of figs
• 2 teaspoons of sugar
• 18 cheese dices Emmental style
• 6 pretzel sticks

Instructions

 

• Wash and cut figs in four pieces.
• Add figs and sugar in a medium saucepan.
• Cover. Cook for 40 minutes monitoring cooking process and stirring regularly. Leave to cool.
• Add a layer of fig chutney.
• Put 3 cheese dices in each verrine and decorate with a pretzel stick.