These delightful canapés were created by Chef Dariush Lolaiy, co-owner of Cazador and San Ray. They were served during a celebration of Avgvstvs Forvm vinegars, when Albert Roca visited Sabato.
Makes 20 canapés
Forvm Merlot vinegar reduction:
125ml Forvm Merlot vinegar
50ml red wine
25ml water
1½ Tbsp caster sugar
2-3 pinches of Sal de Añana salt
Simmer all ingredients gently in a saucepan until reduced to about 60ml and lightly coating the back of a spoon. Allow to cool.
Whipped goat's cheese:
120g soft goat cheese
30ml full cream
Pinch of Sal de Añana salt
Mix everything together until well combined.
To serve:
Ines Rosales sweet olive oil tortas
270g jar Can Bech preserved figs, quartered
Fresh thyme sprigs
Break tortas into bite-sized pieces (be sure to snack on these as you cook). Place a small scoop of whipped goat’s cheese onto each piece. Top with a quartered fig, a drizzle of Merlot reduction and a few thyme leaves.
Match with: Idzadi Rosé
Recipe by Dariush Lolaiy
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