A canapé recipe of crunchy crostini’s topped with figs roasted in truffle honey, pancetta and gorgonzola – because, what more could you want in a dinner party nibble?
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Ingredients
- 1 baguette, cut diagonally into 24 thin slices
- Extra-virgin olive oil for drizzling
- 6 ripe figs, quartered lengthways
- 1 tbsp truffle honey, plus a tiny bit extra for drizzling
- 12 pancetta strips
- 200g gorgonzola dolce
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Method
- Heat the oven to 200°C/180°C fan/gas 6. Arrange the baguette slices in a single layer on a baking sheet, drizzle with olive oil and sprinkle with salt. Bake for 8-10 minutes until crisp.
- Put the fig quarters into a baking tray, drizzle over 1 tbsp truffle honey and mix with your hands to coat. Bake for 10 minutes or until soft and lightly caramelised. Set aside.
- Heat the grill to medium-high. Line a baking sheet with foil, then lay the pancetta strips on it. Lightly drizzle with the 1 tbsp truffle honey, then grill for 3-4 minutes until crisp and caramelised. Put on a wire rack to cool slightly.
- Spread each piece of toasted baguette with a little gorgonzola, then top with half a strip of crispy pancetta and a fig quarter. Drizzle over a little extra truffle honey (go easy!), then finish with a sprinkling of salt.
Nutrition
- 122kcals Calories
- 6g (2.5g saturated) Fat
- 4.5g Protein
- 11.9g (3.5g sugars) Carbs
- 1.1g Fibre
- 0.8g salt Salt
Per Crostini
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