Chef's Recipes

Hugh’s cheese on toast

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

By Peter Gilmore
  • Serves 8
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Hugh’s cheese on toast


  • 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


  • 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.


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

  • Author: Peter Gilmore