Caramelised Figs Bruschetta with Gorgonzola & Walnuts
Prep Time:
20 minutes
Serves:
Level:
4
Easy
Category:
Vegetarian
About the Recipe
Figs caramelised with butter and brown sugar, their sweetness deepened with red wine vinegar. Gorgonzola brings salt and creamy richness, walnuts the crunch. Served on toasted sourdough with mint and the reduced caramel drizzled over. Quick assembly, strong flavour, made for sharing.
Ingredients
4 slices of sourdough or ciabatta bread
12 figs, halved
100g Gorgonzola Dolce (Italian blue cheese, mild and creamy)
10 walnuts, peeled and roughly chopped
3 tbsp brown sugar
25g butter
50 ml red wine vinegar
Extra virgin olive oil (EVOO)
A pinch of salt
Fresh mint leaves, for garnish
Preparation
Drizzle the sourdough or ciabatta slices with extra virgin olive oil. Toast in a hot pan or on a BBQ until golden and crispy.
Melt the butter over medium heat. Add the brown sugar and let it start to caramelise. Place the figs cut side down into the pan and cook until golden and caramelised. Pour in the red wine vinegar, let it bubble, and cook for another minute.
Place the caramelised figs on top of the toasted bread. Add chunks of Gorgonzola Dolce. Sprinkle with toasted walnuts.
Drizzle with the leftover caramel sauce from the pan. Garnish with fresh mint leaves and a touch of salt.