Im not sure if this counts as a snack or a pudding, but either way it is most delicious. You can use nectarines or peaches instead of figs. Its from Debora Robertson’s ” Notes from a Small Kitchen Island”.
Ingredients
- 2 tbsps honey preferably chestnut
- 1 sprig lemon thyme plus some leaves for serving
- 2-3 fresh figs halved
- a little sunflower oil
- 2 thick slices brioche
- 80-100 g Roquefort
- a few hazelnuts toasted and roughly chopped
Servings:
Instructions
- Warm the honey with the thyme sprig in a small pan or in the microwave until just simmering around the edges. Brush the cut side of the figs with the honey and reserve the rest.
- Heat a ridged griddle pan or a small non stick pan over a medium high heat. Brush with the barest amount of oil and place the figs in the pan cut side down. Heat for a couple of minutes until the figs are warmed through and caramelised. Set aside.
- Toast the bread then set on plates. Put the figs on top and crumble over the cheese. Scatter over the hazelnuts and a few of the thyme leaves. Trickle on the remaining honey and eat immediately.
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