Crispy rice and goat cheese bites with quick fig balsamic jam

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F and line a baking tray with parchment paper. Brush the paper with a little of the olive oil.

2. 2

   In a small saucepan, heat half of the olive oil over medium heat. Add the chopped shallot and cook for 2 to 3 minutes until softened.

3. 3

   Add the dried figs, balsamic vinegar, water, and honey to the saucepan. Cook over medium-low heat for 8 to 10 minutes, stirring occasionally, until thick and jammy. Remove from the heat and set aside.

4. 4

   In a large bowl, combine the cooked chilled rice with the goat cheese, Parmesan, beaten egg, breadcrumbs, chives, thyme, salt, and black pepper.

5. 5

   Mix firmly with a spoon or clean hands until the mixture holds together. If it feels too soft, add a little more breadcrumbs.

6. 6

   Shape into 12 bites or small croquettes and place them on the prepared tray. Brush the tops with the remaining olive oil.

7. 7

   Bake for 20 to 22 minutes at 220 °C / 425 °F, rotating the tray halfway through, until the bites are golden and crisp on the outside.

8. 8

   Let them rest for 3 minutes out of the oven. Serve the bites warm with the quick fig balsamic jam spooned over or on the side for dipping.