Goat Cheese with Thyme and Honey Baked in Filo Dough

Mix the goat cheese with honey and a few thyme leaves and season strongly with salt and freshly ground pepper. Brush the filo dough with melted butter, place the goat cheese on top, wrap it into a parcel and brush the outside with butter as well. Place on a baking tray lined with parchment paper or in an ovenproof dish and bake quickly in the oven at 220 °C until golden brown.

Mix the balsamic vinegar, mustard and oil to make a salad dressing, season well with salt and freshly ground pepper.

Finely dice two figs and bring to a boil with the brown bay spice, sugar, currant juice and remaining thyme.

Strain through a sieve and season. Cut the remaining figs into 8 wedges each, marinate in the currant juice.

Dress the Vogerl salad with the salad dressing, place the fig wedges on top and bring to the table together with the cheese patties.

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