Fig, Gorgonzola and basil croutes
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.