Fig, Blue Cheese, and Walnut Crostini with Honey
Prep time: 20 minServes: 8
Pairs with
The classic three-way of blue, fig, and honey needs sweetness in the glass to soften the salt of the cheese. A late-harvest Riesling turns this from starter into an event.
Ingredients
- 1 baguette, sliced into 24 rounds
- 3 tbsp olive oil
- 200g strong blue cheese (Roquefort, Gorgonzola, or Stilton)
- 8 fresh figs, quartered (or dried figs, sliced, if fresh are out of season)
- 60g walnuts, toasted and roughly chopped
- Runny honey
- Black pepper
- Fresh thyme leaves
Method
- 11. Heat the oven to 200°C. Brush baguette slices with olive oil on both sides, arrange on a tray. Bake 6–8 minutes until golden and crisp.
- 22. Let the crostini cool slightly (this stops the cheese sliding off).
- 33. Spread each with a generous smear of blue cheese.
- 44. Top with a piece of fig, a scatter of walnuts, and a drizzle of honey.
- 55. Finish with a crack of black pepper and a few thyme leaves.
- 66. Best served within 30 minutes — the crostini soften if left too long.