FIG, GORGONZOLA & BASIL TOASTS

A chic canapé or quick starter at a barbecue or summer supper. SERVES 6 12 x 1cm-thick slices of baguette, lightly toasted 180g gorgonzola, cut into 12 thick slices 3 figs (about 150g total weight), stalks trimmed good olive oil, for drizzling 3 tbsp runny honey a few tiny basil leaves, cut into thin strips

Preheat the grill to high. Spread each toast with a slice of gorgonzola, taking it just within the rim. Cut a small slice off each fig either side, discarding these, and then cut downwards into four slices. Lay a slice on each toast and arrange in a roasting pan.

Drizzle over a little olive oil and the honey and grill until the toast surround is golden and the cheese is softened, without melting to a river. Scatter over the basil, then leave to cool for about 5 minutes before serving.