Roast fig tartines with prosciutto, blue cheese & honey
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Roast fig tartines with prosciutto, blue cheese & honey
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A delicious recipe for salty and savoury roast fig tartines with prosciutto, blue cheese & honey.
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Ingredients
Roasted figs:
- olive oil a drizzle
- balsamic vinegar a drizzle
- thyme leaves a few, stripped from the stalk
Tartines:
- 1 lice of sourdough lightly toasted
- ricotta approx 2 Tbsp, smooth, per tartine
- blue cheese as much as you like, approx 15 grams
- walnut a few, chopped, raw
- 1 - 2 prosciutto slices
- honey to drizzle
Instructions
- Preheat the oven to 180C / 350F
- Cut the figs through the top and about halfway down in a crisscross. Drizzle a few drops of olive oil and balsamic into the middle of the figs. Sprinkle over a few thyme leaves and bake in a preheated oven for 10 – 15 minutes (depending on the size, 10 minutes for small figs, and 15 for larger). Remove and set aside.
- To make the tartines, spread each slice of toasted sourdough with the smooth ricotta and then top that with a thin layer of blue cheese. Either cut this if you can or if it's too hard, crumble over a few pieces.
- When the figs are out of the oven, turn on the grill of your oven.
- Place the cheese-covered slices of toast on a baking tray and when the grill is ready, place them under the grill and toast for a few minutes until the blue cheese starts to melt. Remove the tray and scatter over a few chopped walnuts. Return this to the grill and cook until the walnuts are toasted, and the cheese is bubbly.
- Place one roasted fig on each tartine cutting them in half if they are too big or to evenly distribute. Twirl a slice of two of prosciutto onto the toast and next to the figs. Drizzle honey over and serve either warm or at room temperature.
Notes
- These fig tartines are best eaten freshly made but store any leftovers in a sealed container in the fridge and eat them cold later on.
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