Fig & Dolcelatte Bruschetta (v)

Serves: 4 as a starter or light lunch

Prep time: 10 minutes 

Cooking time: 8 minutes 

Ingredients:

1 small rye / sourdough loaf

4 fresh figs 

200g dolcelatte cheese

3-4 sprigs of fresh mint

1 tbsp. olive oil

1 clove garlic (peeled + halved) + 1 clove garlic (crushed)

1.5 tbsp. balsamic glaze

100g walnuts

1 dessert spoon brown sugar/ honey

1 tbsp. sunflower / corn oil 

sea salt 

half a lemon (optional)

Method:

• Slice the loaf into thickish slices (about 1cm thick). You will need about 6 slices, or more if desired.

• Place slices of bread under medium-heat grill for about 2 minutes, turn and grill for a further minute or so until lightly toasted.

• Meanwhile, on a medium-high heat a tbsp. of sunflower / corn oil in a heavy-bottomed frying pan and add the walnuts. Stir to coat the nuts in oil, season with salt, and fry for a couple of minutes. Add a dessert spoonful of sugar, stir, and heat for a further minute or so until melted and golden. Be careful not to burn.

• Remove bread from grill and gently rub the halved clove on top of the bread to season. Spread a pinch of the crushed garlic on top also. Using a pastry brush, brush generously with olive oil. Season with salt, pepper & a squeeze of lemon juice if desired.

• Slice the cheese into long, thin pieces, and place on top of each toast. 

• Vertically slice figs into thin slices, and arrange on top of the cheese. 

• Roughly chop the caramelized walnuts and sprinkle on top. Drizzle with a zig-zag of balsamic glaze and top with a sprinkle of chopped mint. Enjoy!