Hugh’s cheese on toast

AT A GLANCE

  • Serves 8 people

  • 250 gm caster sugar
  • 8 dried figs
  • 1 loaf walnut sourdough, cut into 1.5cm thick slices and toasted
  • To serve: fig conserve (see note)
  • 8 slices (about 100gm each) Heidi Raclette
  • 32 walnut halves
  • To serve: chestnut flower honey
01   Combine sugar and 2 cups of water in a saucepan over medium heat and stir until sugar dissolves. Bring to the boil and add figs. Remove from heat and stand for at least 1 hour to macerate.
02   Preheat grill to highest setting. Top each slice of walnut toast with a slice of Raclette, place under grill and cook for 3 minutes or until cheese melts and becomes golden. Top with fig conserve, figs and walnuts, drizzle with honey and serve immediately.
Note Good-quality fig conserve is available from Simon Johnson or other specialty stores.

Recipe:

PETER GILMORE

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

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