Roasted Fig, Prosciutto and Isle of Wight Blue Bruschetta

Name: Roasted Fig, Prosciutto and Isle of Wight Blue Bruschetta
Prep time: 10 min
Cook time: 20 min
Yield: Serves 23
Ingredients: 2 baguettes, sliced on an angle into 12 slices each; 2 fat garlic cloves, cut in half; 400g Isle of Wight blue cheese, sliced; 12 figs, cut into quarters; 24 slices prosciutto; 4 tablespoons pomegranate molasses; 2 tablespoons honey

Feeds 23 people
Prep time 10m
Cook time 20m

Description

Figs turn beautifully soft and sweet once roasted, and the pomegranate molasses adds an amazing sweet and sour fragrance. Use them to top bruschetta, where they contrast perfectly with the salty cheese and prosciutto.

Ingredients

2 baguettes, sliced on an angle into 12 slices each
2 fat garlic cloves, cut in half
400g Isle of Wight blue cheese, sliced
12 figs, cut into quarters
24 slices prosciutto
4 tablespoons pomegranate molasses
2 tablespoons honey

Method

Preheat the oven to 180C.
Toast the baguette slices until golden, then rub each with a cut garlic clove. Set aside.
Place the figs in a roasting tray. Mix the pomegranate molasses and honey with 100ml water and pour over figs. Bake for 20 minutes or until soft and sticky.
Top each baguette slice with a piece of blue cheese, a piece of prosciutto, and some fig pieces. Finish each canape with the syrupy fig juices from the pan, and serve at once.

Roasted Fig, Prosciutto and Isle of Wight Blue Bruschetta

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