day before

• Soak the figs in hot water for 20 minutes. Drain.
• Put half of the figs, the chopped ginger and a small amount of water in a small saucepan.
• Simmer for twenty minutes.
• In a food processor, blend figs, walnuts and red port into a smooth paste.
• Place the paste between two sheets of parchment paper and roll the paste ½ cm thick using a rolling pin. Refrigerate.
• In a skillet, sauté the oyster mushrooms with olive oil, salt, thyme and garlic.
• When cooked, add vinegar and reduce completely. Set aside.

The day of

• An hour before serving, slice the Inspiré in half horizontally.
• Cut a circle of fig and nut paste the same size as the cheese and place it between the two layers of cheese.
• Allow it to set on the counter so the flavours can combine.

Presentation

• Slice the cheese into four equal parts.
• Place the marinated oyster mushrooms on the side of the plate and serve the slices of toasted country bread in a breadbasket.