Hugh’s cheese on toast

Name: Hugh’s cheese on toast
Yield: Serves 8
Ingredients: 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 Heidi Raclette (about 100gm each); 32 walnut halves; To serve: chestnut flower honey

A recipe from Australian Gourmet Traveller for Heidi Raclette cheese on walnut toast with figs, nuts and honey.

Sep 19, 2007 5:20am

By Peter Gilmore

Serves 8

Hugh’s cheese on toast

Ingredients

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 Heidi Raclette (about 100gm each)
32 walnut halves
To serve: chestnut flower honey

Method

Main

1
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.
2
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.