Fig & Gorgonzola Sugary Toast

By Sofia Gallo

Ingredients: 2 slices of (preferably) sourdough bread 15g of salted butter 2 tsp of caster sugar 3 fresh figs 60 g of mild Gorgonzola cheese 2 tbsp of honey 2 rosemary stems Edible flowers and microgreens to serve – optional

Method: Start by making your rosemary infused honey: 1. Bring your honey to a boil: I used the microwave for 20 seconds on high power (900w). 2. Place the rosemary in the honey and let infuse for 10 minutes. The scent will develop more the longer you leave it to infuse.

For the toast: 1. Whip your Gorgonzola: you can easily do this by using a fork or a small hand whisk. If the cheese is not as creamy as you’d like, add a little milk or cream, but this shouldn’t be necessary. Once well creamed, set to one side. 2. Heat a frying pan on medium heat and add the butter. In the meantime, sprinkle first some water and then 1/2 tsp caster sugar on both sides of each slice of bread. 3. When the butter is frothing, bring it to a maple colour first, taking care not to let it burn, before placing the bread in the pan to ‘toast’. This will give a gorgeous nutty flavour to the bread. Turn to ensure that each side has that lovely golden hue. 4. Whilst the bread is toasting, slice your figs in thin slices and set aside.

To serve: Spread your Gorgonzola on the bread, top with the sliced figs and finally drizzle the honey over the top. Decorate with edible flowers, microgreens and some sliced nuts of your choice - I opted for almonds. Eat immediately!