Sticky Fig & Stilton Crostini
- Winter
- On the Side
These crostini are so simple to prepare and make brilliant canapés. The luscious, sweet figs pair perfectly with the savoury tang of stilton – or try using goat’s cheese instead if you like.
Ingredients
4 tbsp balsamic vinegar
4 tbsp water
1 tbsp sugar
8 large dried figs
150g (5oz) English stilton
100g (4oz) Yeo Valley Organic Crème Fraîche
8 slices of ciabatta
A few sprigs of watercress
Method
Put the vinegar and water in a small pan with the sugar. Add the figs and simmer gently for 15 minutes until the vinegar is very syrupy. Leave it to cool, then slice the figs.
Crumble the stilton into a bowl and mix in the Crème Fraîche.
Preheat the oven to 200C/gas mark 6. Lay the slices of ciabatta on a baking tray and brush each side lightly with oil. Bake on both sides until they’re light brown.
Spread each slice of the toasted ciabatta with the stilton mixture, then top with the sliced figs. Bake in the oven for 5 minutes until the stilton melts. To serve, slice the crostini in half diagonally and top with a little sprig of watercress.
Little tip: to save time when you want to serve the crostini, you can toast the ciabatta slices a day in advance and store in an airtight container. You can also prepare the stilton and crème fraiche in advance and keep it in the fridge for up to 2 days.
In this recipe...
Crème Fraîche
5
Crème Fraîche
5
Crème Fraîche
5
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