
Sticky Fig & Stilton Crostini
These crostini are so simple to prepare and make brilliant canapés. The luscious, sweet figs pair perfectly with the savoury tang of stilton – or try using goat’s cheese instead if you like.
Ingredients
4 tbsp balsamic vinegar
4 tbsp water
1 tbsp sugar
8 large dried figs
150g (5oz) English stilton
100g (4oz) Yeo Valley Crème Fraîche
8 slices of ciabatta
A few sprigs of watercress
Method
- Put the vinegar and water in a small pan with the sugar. Add the figs and simmer gently for 15 minutes until the vinegar is very syrupy. Leave it to cool, then slice the figs.
- Crumble the stilton into a bowl and mix in the Crème Fraîche.
- Preheat the oven to 200C/gas mark 6. Lay the slices of ciabatta on a baking tray and brush each side lightly with oil. Bake on both sides until they’re light brown.
- Spread each slice of the toasted ciabatta with the stilton mixture, then top with the sliced figs. Bake in the oven for 5 minutes until the stilton melts. To serve, slice the crostini in half diagonally and top with a little sprig of watercress.
Little tip: to save time when you want to serve the crostini, you can toast the ciabatta slices a day in advance and store in an airtight container. You can also prepare the stilton and crème fraiche in advance and keep it in the fridge for up to 2 days.

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