Fig, Gorgonzola and Basil Croutes
A soigné hand-me-round or a relaxed stand-in for a starter at a barbecue or summer supper. The honey accentuates the sweetness of the figs as well as helping the caramelisation.
12 x 1cm-thick slices of baguette, lightly toasted
180g Gorgonzola, cut into 12 thick slices
3 figs (approx 150g), stalks trimmed
extra virgin olive oil, for drizzling
3 tbsp runny honey
a few tiny basil leaves, e.g. 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, and 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 surround is nice and 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.
Extracted from The Modern Dairy by Annie Bell (Kyle Books, approx €20). Photography by Con Poulos.