Fig, Gorgonzola and basil croutes

Serves 6 Starters and mains

Fig, Gorgonzola and basil croutes

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Ingredients

  • 12 x 1cm-thick slices of baguette, lightly toasted
  • 180g Gorgonzola, cut into 12 thick slices
  • 3 figs (around150g), stalks trimmed
  • extra virgin olive oil, for drizzling
  • 3tbsp runny honey
  • a few tiny basil leaves, such as Greek, cut into thin strips

Method

Preheat the grill to high. Spread each croute with a slice of Gorgonzola, taking it just within the rim. Cut a small slice off each fig either side, then cut downwards into four slices.

Lay a slice on each croute and arrange in a roasting pan. Drizzle over a little olive oil and the honey and grill until the toast is nice and golden and the cheese is softened, without melting to a river. Scatter over the basil, then allow to cool for about 5 minutes before serving.

Recipes and photographs taken from The Modern Dairy by Annie Bell. Photography by Con Poulos.
Fig, Gorgonzola and basil croutes
Recipes and photographs taken from The Modern Dairy by Annie Bell. Photography by Con Poulos.

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