Better Homes and Gardens (Australia) - - Fabulous Food -

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.

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