Truffle honey-roasted fig and pancetta crostini with gorgonzola
- October 2016
- Serves 24
- Hands-on time 15 min, oven time 25 min
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?
- 6g (2.5g saturated)
- 11.9g (3.5g sugars)
- 0.8g salt
- 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
- 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.
Soft rindless goat’s cheese would also work well instead of gorgonzola.
Make this into an indulgent lunch for four by replacing the baguette slices for large slices of sourdough and piling on the toppings. Serve with a sharply dressed green salad.
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