For Roasted Figs
6 to 8 Figs
1 tablespoon olive oil
1 tablespoon Balsamic Vinegar
1 tablespoon Honey or Maple Syrup
1/2 tablespoon fresh Rosemary
For Almond Cottage cheese
200 g Almond Squash, leftover milk from here
2 teaspoons of Brewer's yeast powder, optional
1 tablespoon Lemon Juice
2 tablespoons olive oil
2 tablespoons of water
Integral Sea Salt
Black Pepper Ground
4 slices of Rustic Bread
Coarsely chopped pistachios
For the Roasted Figs
Preheat the oven to 180º.
Wash the figs and cut them into quarters.
Mix olive oil with balsamic vinegar and honey in a small bowl.
Pour over the figs, reserving a little to serve, and sprinkle with the rosemary.
Bake for 15 minutes until caramelized.
For Almond Cottage Cheese
Put all ingredients, except water and seasonings, in a food processor and mix well.
With the processor always on, add the water gradually until the desired consistency is reached.
Season with a little salt and pepper and mix.
It can be stored in an airtight glass vial in the refrigerator for 3 to 4 days.
Toast the slices of bread and to sprinkle with the almond curd.
Distribute the baked figs by the tartines.
Water with the balsamic sauce and splash with pistachios and microvegetais.