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Donal Skehan
Sourdough Tartine with Blue Cheese & Roasted Honey Figs | DonalSkehan.com, Brilliant dinner party starter.
  • light-meals

Sourdough Tartine with Blue Cheese & Roasted Honey Figs

July 07

Tartines or open sandwiches are absolutely adored by the French. Because they are simple, you need good bread, preferably sourdough, and the best, ripest blue cheese you can find. Serve it with the watercress tossed in vinaigrette made with walnut or hazelnut oil, and some toasted nuts.

 

  • serves Serves 2
  • time 30 mins

Method

  1. 1. Heat a griddle pan until smoking hot. Toast the slices of sourdough and then drizzle with the olive oil. Put the cheese on top and half-spread it just to flatten it down a bit. Put one slice on to each serving plate.
  2. 2. Heat the butter in a small frying pan and cook the figs on both sides until they have a little colour – it will only take about 25 seconds on each side. Add the sherry vinegar – it will spurt so be careful and then drizzle in the honey. Stir the juices around and turn over the figs. Spoon the figs on to the blue cheese and drizzle the juices over the top.
  3. 3. Add a small mound of the watercress salad to serve.

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Ingredients

2 slices sourdough bread

About 1 tbsp extra-virgin olive oil

150g Cashel or Crozier blue cheese, rind discarded

Knob of butter

3 fresh ripe figs, cut in half

3 tbsps sherry vinegar

3 tbsp runny honey

Watercress salad, to serve (see intro)

50g toasted nuts, hazel or walnuts are best

You'll Need

Griddle pan

Small frying pan