Fig-Bindenfleisch Crumble With Crottin De Chavignol

• 12 fresh figs
• 4 crottin de Chavignol
• 100g slices of Bindenfleisch
• 3 ounces diced butter
• 4 ounces wholewheat flour
• 2 ounces porridge oats
• 2 tablespoons grated parmesan
• 2 tablespoons ground walnuts
• Salt and pepper

1. Preheat oven on 350F
2. In a bowl, combined diced butter, parmesan, flour and ground walnuts. Mix with your fingers to make sure all of the ingredients are combined and crumbly. Add more butter or dried ingredients if needed. Season with salt and pepper.
3. Cut the figs in four and place in an oven dish. Cover the entire surface. Season with some pepper. rnCut the goat cheese in slices and place on top of the figs.rnTop with the slices of meat, cover the entire surface.
4. Pour the crumble on top of the filling.
5. Bake for about 30 minutes

fresh figs, crottin, butter, flour, oats, parmesan, ground walnuts, salt

Taken from food52.com/recipes/20842-fig-bindenfleisch-crumble-with-crottin-de-chavignol (may not work)