Bruschetta with Gorgonzola, Balsamic Figs, Mint and Watercress
A crisp canapé packed with flavour.
- 1 tbsp brown sugar
- 2 tbsp Balsamic vinegar, plus extra to serve
- 2 figs, cut into eight
- 2 tbsp olive oil
- 4 slices ciabatta
- 1/2 garlic clove
- 2 small handfuls watercress
- 2 tbsp fresh mint leaves
- 50g Gorgonzola piccante
- Cracked black pepper
Preheat the oven to 200°C.
Combine the sugar and Balsamic vinegar and coat the figs in this mixture, leave for 15 minutes then transfer to a baking tray and roast in the oven for 10-12 minutes until soft and caramelised.
Meanwhile, brush olive oil over the ciabatta slices and toast for 1-2 minutes a side on a hot griddle or under the grill. Rub lightly with garlic.
Top the ciabattas with watercress, mint, figs, a little black pepper and crumbled Gorgonzola.
Drizzle with a little olive oil and Balsamic vinegar before serving.
Cook’s Tip: Try adding a few chopped walnuts or pistachios for an added crunch.
Recipe courtesy of Gorgonzola