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Gorgonzola Bruschetta with Balsamic Figs

Time 20 mins plus standing
Makes 4
Calories 193
Fat 10g of which 2.9g is saturated

Brown sugar 1 tbsp
Balsamic vinegar 2 tbsp, plus extra to serve
Figs 2, cut into eight
Olive oil 2 tbsp
Ciabatta 4 slices
Garlic ½ clove, peeled
Watercress 2 small handfuls
Mint leaves 2 tbsp
Gorgonzola piccante 50g (2oz), crumbled

1 Preheat oven to 200°C/Gas 6. Combine sugar and vinegar and coat figs in this mixture. Leave for 15 minutes and then transfer to a baking tray and roast for 10-12 minutes until soft.

2 Meanwhile, brush oil over ciabatta slices and toast for 1-2 minutes each side. Rub lightly with garlic.

3 Top ciabatta with watercress, mint, figs, a little black pepper and Gorgonzola. Drizzle with a little oil and vinegar before serving.

A Dairy Diary 2015 recipe.

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