Enjoy some late summer indulgence with this mouthwatering starter.
SERVES 4
Preparation time: 5 minutes | Cooking time: 5 minutes
• 8 slices of ciabatta
• Olive oil
• 2-3 fresh figs
• 110g (4oz) cambozola
• 1 tsp balsamic vinegar
• 1 tsp runny honey
• A few sprigs of oregano
1. Brush the bread slices with olive oil and cook on a preheated ridged pan until just striped and charred.
2. Cut the large slices into five fingers.
3. Slice each fig into 6.
4. Place slices of cambozola on each toast.
5. Arrange the figs on top, and drizzle with honey and balsamic. Finish with a few oregano leaves.
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Photographer at Camera And Clementine
Anna Cairns Pettigrew is a photographer, cook and recipe developer and a lover of all things organic. She can usually be found either gardening or cooking up a storm. She lives in the Scottish countryside with her husband, 2 children, 1 dog and 8 chickens!
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