- Lunch Dishes
- Young Cheese
- 2 pers
- 2 slices of bread
- 8 slices of Henri Willig goat's cheese
- Henri Willig Figs/Red Port Dip
- Henri Willig Pineapple/Ginger Dip
Using a cutter or round glass from each slice of bread, make two rounds. Grill or toast this golden brown. Place a piece of goat's cheese on each round, with the cut surface facing up, and scoop in a large spoonful of Henri Willig figs/Red Port of Pineapple/Ginger. Put this in an oven at 200 degrees Celsius until the goat's cheese just begins to melt.