Cheese Board - Beemster Gouda, Monts & Terroirs Comté, La Bergère de Thônes Reblochon and Roquefort

Ingredients

Preparation

For the figs, sprinkle the sugar into a pan and cook over a medium heat until caramel forms. At this point, take off the heat. Cut the figs in half lengthways and place the flat part into the caramel. Move the pan in circular motions and remove the figs. For the flatbread, dissolve the baking powder in a spoonful of hot water and add the flour. Mix this dough with the other ingredients and knead thoroughly. Stretch the dough onto a baking tray brushed with oil and leave to stand for 30 minutes. Press the dough with the tips of your fingers and cook in a preheated oven at 180ºC for 20 minutes.

Cool on a cooling rack and cut thin slices For the sticks, remove the crust from the bread and cut long strips. Brush with the oil and toast in a preheated oven at 180ºC for 10 minutes. For the purée, peel and chop the apple. Place in a saucepan with a pinch of salt and cook with the lid on over a very low heat for 15 minutes. Add the orange zest and blend.