Serves: 4 (two slices each)

Ingredients for 4 people:
8 slices of crusty bread
120 g Gouda cheese
50 g walnuts
Extra virgin olive oil

For the fig confit:
1 kg ripe figs
500 g sugar
100 ml water
Juice of one lemon
½ tsp cinnamon
1 clove
Handful of fresh parsley


Wash and quarter the figs. Place them in a bowl with the lemon juice and set aside.

Boil the 100ml of water in a pan with the sugar.  When the sugar has completely dissolved, add the figs and boil over a low heat, stirring from time to time, for 15 minutes.  Remove from the heat and set aside until it cools and sets.

Toast the bread and drizzle a little extra virgin olive oil on each slice.  Cut the cheese into 8 slices and place one on each slice of toast.  Add a spoonful of fig confit and decorate with a walnut and a few fresh parsley leaves.

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