This croutes recipe is a soigné hand-me-round or a relaxed stand-in for a starter at a barbecue or summer supper. The honey accentuates the sweetness of the figs as well as helping the caramelisation.
– 12 x 1cm-thick slices of baguette, lightly toasted
– 180g Gorgonzola, cut into 12 thick slices
– 3 figs (approx. 150g), stalks trimmed
– Extra virgin olive oil, for drizzling
– 3 tbsp runny honey
– a few tiny basil leaves, e.g. Greek, cut into thin strips
1. 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, and then cut downwards into four slices.
2. 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 surround is nice and golden and the cheese is softened, without melting to a river.
3. Scatter over the basil, then leave to cool for about 5 minutes before serving.
Annie Bell recently completed a Master of Science degree in Human Nutrition. In The Modern Dairy, she sets out to overturn the myths and misconceptions surrounding dairy with over 100 innovative recipes that maximise the best ways to consume dairy, to derive all the goodness it has to offer without the pitfalls.
The Modern Dairy by Annie Bell is published by Kyle Books. Photography by Con Poulos.