Goat’s cheese with truffle honey and figs

Goat’s cheese with truffle honey and figs
3 ripe figs
2 rolls of goat’s cheese (150 g each)
4 tbsp. pine nuts 4-5 tsp. truffle honey Fleur de sel Pepper
2-3 sprigs of thyme
Wash the figs and cut off the hard stalks. Cut into bite-sized pieces (there is no need to peel ripe figs - you can eat them with the skin). Halve the rolls of goat’s cheese horizontally. Place one of the cheese halves in a raclette pan. Sprinkle with the pieces of fig and pine nuts and leave to melt in the raclette-fondue combi appliance.

Drizzle with honey after the cheese has melted. Sprinkle with a little fleur de sel, add a few grinds of pepper and top with a few freshly plucked thyme leaves.