For the balsamic-glazed figs (per person)
2 tbsp brown sugar
2 figs, sliced
50ml/2fl oz white wine
2 tsp balsamic vinegar
For the bruschetta (per person)
2 slices ciabatta, toasted
2 tbsp olive oil
50g/1½oz gorgonzola, chopped
1 tsp chopped fresh parsley
freshly ground black pepper
- Preheat the oven to 200C/400F/Gas 6.
- For the balsamic-glazed figs, heat the sugar in an ovenproof pan and add the figs. Stir well to coat the figs and cook until caramelised and sticky. Add the wine and balsamic vinegar to the pan.
- Transfer to the oven and bake for five minutes.
- To serve, place the toasted ciabatta onto a plate and drizzle with oil. Place the figs and gorgonzola on top, sprinkle over the parsley and season with freshly ground black pepper