Enjoy some late summer indulgence with this mouthwatering starter.
SERVES 4
Preparation time: 5 minutes | Cooking time: 5 minutes
Enjoy more Kitchen Garden reading in the monthly magazine.
Click here to subscribe & save.
• 8 slices of ciabatta
• Olive oil
• 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.
Enjoy more Kitchen Garden reading in the monthly magazine. Click here to subscribe.
Sign-up to the Kitchen Garden Magazine Newsletter
Enter your e-mail address below to see a free digital back issue of Kitchen Garden Magazine and get regular updates straight to your inbox…
You can unsubscribe at any time.
About the Author
- DAMSON ALMOND CRUMBLE - 4th September 2017
- VEGGIE CHILLI WITH CORIANDER - 5th April 2017
- BEET BURGER - 13th March 2017