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Bresse bleu and fig carpaccio

Ingredients:
• 150 g Bresse Bleu cheese
• 4-6 fresh figs, peeled
• Olive oil
• Freshly cracked black pepper
• Fresh pomegranate seeds

Cooking Instructions

Use a sharp knife and slice cheese thinly. Wipe the knife blade clean after every slice to prevent the cheese sticking to the blade. Slice the figs in the same way.

Arrange alternate cheese and fig layers on plate and drizzle with a little olive oil. Season with pepper and garnish with pomegranate seeds.

Serve as a starter or as a cheese course.

Wine: Hartenberg Weisser Riesling 2004