FIGS, GORGONZOLA, WALNUTS AND HONEY
7 small fresh figs, 4 sliced, 3 halved 100g gorgonzola cheese
60g walnuts, toasted
1½ Tbsp honey
Sea-salt flakes and freshly ground
black pepper, to season
STEP 1 To make kale pesto, put kale in a large heatproof bowl. Blanch by covering with boiling water for 2 minutes. Drain well and chop finely (you should have about 120g).
STEP 2 Roughly chop artichoke hearts, olives, almonds, anchovies, capers, chillies and garlic. Add to a blender with kale. Process while slowly drizzling in the oil until a smooth paste forms. Spoon into a small serving bowl.
STEP 3 To prepare figs, gorgonzola, walnuts and honey, arrange figs on a small serving plate, crumble over cheese and scatter with walnuts. Drizzle with honey, then add a sprinkle of salt and pepper.
STEP 4 Slice bread and grill on a hot chargrill pan for 1 minute on each side until grill marks appear. Rub lightly with garlic and then pile onto a very large platter.
STEP 5 Wrap 10 grissini sticks with a slice of prosciutto each. Put the wrapped and plain sticks on the platter.
STEP 6 Nestle other ingredients on the platter (some can be put in small bowls). Fill any gaps with rosemary or bay leaves.