Hugh’s cheese on toast


You'll need

250 gm caster sugar 8 dried figs 1 loaf walnut sourdough, cut into 1.5cm thick slices and toasted To serve: fig conserve (see note) 8 slices (about 100gm each) Heidi Raclette 32 walnut halves To serve: chestnut flower honey

Method

  • 01
  • 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.
  • 02
  • 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.
Note Good-quality fig conserve is available from Simon Johnson or other specialty stores.

At A Glance

  • Serves 8 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 8 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

Sexy salad recipes

recipes

Serge Danserau: Duck confit and potato terrine

Recipes from Australia's best chefs

recipes

conversion tool