Ripe figs have a sweetness that borders on the indecent. Paired with the salt tang of the ham and the creamy body of the cheese they are sublime
Rye bread can sometimes feel unforgivingly virtuous but it hasn’t the resolve to resist yielding to such a seductive topping.
• 10 baby figs
• 1/2 teaspoon demerara sugar
• 2 teaspoons runny honey
• drizzle extra virgin olive oil
• 4 slices rye bread
• 140g soft blue cheese, sliced, like St Agur or Roquefort
• 4 slices parma ham
• 1 tablespoon good-quality balsamic vinegar
1 Preheat the oven to 160°C fan. Cut the figs in half through the stalk and place cut-side up onto a lipped baking tray lined with baking parchment.
2 Sprinkle over the sugar, drizzle with the honey and oil, and roast for 20 minutes, until juicy and sticky.
3 Once the figs are ready, toast the bread then drizzle with some of the juices from the roasting tray.
4 Top with the slices of blue cheese and Parma ham, then divide the figs between the toast.
5 Drizzle over any remaining figgy juices and lastly the balsamic vinegar.
Recipe extracted from Posh Toast.