Essentials - - Weekend Kitchen -

SERVES 4 READY IN 20 MINS 100g cream cheese 3

50g wal­nut halves, crum­bled 4 slices rus­tic bread, toasted 8 figs

3tbsp ex­tra vir­gin olive oil 1tbsp brown sugar

A splash of sherry vine­gar A pinch of sea salt

8 thin slices Ser­rano ham 1 Mix the cream cheese with three-quar­ters of the crum­bled wal­nuts. Spread gen­er­ously over the bread.

2 Open your figs by cut­ting a cross at the pointed end and open­ing them out like a flower with your fin­gers. Driz­zle olive oil into a pan over a medium heat and add the brown sugar. Add the figs and fry the bases only, with­out turn­ing them – watch that the caramel that forms in the pan doesn’t burn. Add the sherry vine­gar and turn off the heat.

4 Put the hot figs over the toasts and driz­zle with hot vinai­grette from the pan. Top with a good driz­zle of ex­tra vir­gin olive oil, a pinch of salt and the slices of Ser­rano ham. Sprin­kle with the re­main­ing wal­nuts. 459 CALS PER SERV­ING 26G FAT 7G SAT FAT 38G CARBS

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.