You have to love a tartine and especially one that hovers happily between savory and sweet and these roast fig tartines with blue cheese, prosciutto & hot honey are just such a delicious treat.
5 Mins Prep Time, 20 Mins Cook Time
2 Tbsp sweet sweet sting (squirts are more fun)
drizzle of olive oil
drizzle balsamic vinegar
a few thyme leaves stripped from the stalk
5 slices of sourdough, lightly toasted
50 grams of blue cheese (or as much as you would like)
50 grams of ricotta
a few chopped walnuts
2 slices prosciutto
Preheat the oven to 180C / 350F.
Cut the figs through the top and about halfway down in a crisscross. Drizzle a few drops of olive oil and balsamic into the middle of the figs. Sprinkle over a few thyme leaves and bake in a preheated oven for 10 – 15 minutes (depending on the size, 10 minutes for small figs, and 15 for larger). Remove and set aside.
To make the tartines, spread each slice of toasted sourdough with the smooth ricotta and then top that with a thin layer of blue cheese.
When the figs have finished cooking, turn your oven to grill.
Place the cheese-covered slices of toast on a baking tray and when the grill is ready, place under the grill and toast for a few minutes until the blue cheese starts to melt. Remove the tray and scatter over a few chopped walnuts. Return this to the grill and cook until the walnuts are toasted, and the cheese is bubbly.
Place one roasted fig on each tartine. Twirl a slice or two of prosciutto onto the toast and next to the figs. Drizzle Sweet Sting Hot Honey over and serve either warm or at room temperature.