Focaccia with Tomatoes, Goat Camembert and Balsamic Figs

Preheat the oven to 200 °C top/bottom heat.

Bring a pot with approx. 2 l of water to a boil.

Remove the stalks from the tomatoes, make thin crosswise incisions on the back with a small knife and blanch in the boiling water for about 10 seconds. Immediately rinse in ice-cold water and then peel off the skin. Cut tomatoes in half, remove seeds and cut into cubes and salt lightly.

Bring balsamic vinegar to a boil in a small saucepan, dissolve sugar in it and simmer halved dried figs in it for about 2-3 minutes. Transfer to cool.

Wash the fresh figs, remove the stalk and cut into wedges. Cut the goat camembert into slices.

Slice the focaccia, drizzle with olive oil and bake in the oven for about 5 minutes. Then rub with the garlic clove.

Spread the tomatoes, goat camembert and figs on the focaccia, garnish with basil leaves and serve immediately.

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