This is a wonderful and easy everyday treat “from France, where savory loaf cakes are often served with drinks before dinner,” writes Greenspan introducing the recipe she published in New York Times Cooking. She starts with soft goat’s cheese that I cannot get here, so I decided to try the recipe with feta, and it was wonderful!
Adapted from Dorie Greenspan
Rosemary and thyme, as well as the tangerine zest give it great aroma and complement beautifully the sweetness of the figs. “If you’d like, use olives or dried tomatoes instead of figs, basil instead of parsley, lemon instead of orange,” Greenspan suggests;
she also notes that one can “experiment with other cheeses,” and this is exactly what I did.
“The loaf is pleasantly crumbly, and best enjoyed cut into thick slices,” she concludes.
Serves 8 (more…)