Fig, Gor­gonzola and basil croutes


Food and Travel (UK) - - Contents -

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

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.

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