Fresh Maltese gbejna with figs

Fresh Maltese Gbejna and Figs goodfoodeveryday

Simplicity is always best and this dessert takes advantage of the freshness of local ingredients, combining flavors with amazing results without any need of cooking.  I believe there is too much focus these days on food styling with flavors often forgotten. Fresh gbejna comes immersed in water and has a short shelf life.  It can be used in both savory and sweet dishes. 

For this recipe you will need:

1 fresh soft gbejna per portion
1 ripe fig
1 tablespoon honey
1/4 teaspoon grated zest of a lime
Some lightly toasted chopped pistachio nuts to garnish

To assemble. Cut the gbejna horizontally in half.  Wash the figs and cut a small cross in the centre of the fig.  Place  a gbejna in the bottom of a glass.  Slightly squeeze the fig to open up and expose some of the flesh.  Place on top of the gbejna.   Drizzle with honey and top with the grated lime zest and lightly toasted almond flakes.

Tip: For a vegan option, use firm tofu.  Dice into small pieces and use maple syrup instead on honey.  Place the tofu pieces in a container with the maple syrup and a pinch of nutmeg. Cover.  Refrigerate for 2 hours.  Then follow the recipe above simply replacing the gbejna with tofu and the honey with maple syrup.

I use fresh gbejna from Alexandra Spagnol at Farmers Market, honey by 3 leaves, lime and fresh fruit and vegetables from Big Fresh and pistachio nuts by Good Earth.