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

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