Hugh’s cheese on toast
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Serves
8
| Toast |
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250 gm
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caster sugar
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8
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dried figs
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1 loaf
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walnut sourdough, cut into 1.5cm thick slices and toasted
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To serve:
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fig conserve (see note)
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8 slices (about 100gm each)
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Heidi Raclette
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32
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walnut halves
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To serve:
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chestnut flower honey
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1
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Combine sugar and 2 cups of water in a saucepan over medium heat and stir until sugar dissolves. Bring to the boil and add figs. Remove from heat and stand for at least 1 hour to macerate.
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2
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Preheat grill to highest setting. Top each slice of walnut toast with a slice of Raclette, place under grill and cook for 3 minutes or until cheese melts and becomes golden. Top with fig conserve, figs and walnuts, drizzle with honey and serve immediately.
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Note Good-quality fig conserve is available from Simon Johnson or other specialty stores.
RECIPE Peter Gilmore
PHOTOGRAPHY Ben Dearnley
STYLING Emma Knowles