Ingredients
- For the crostini:
- 100g leftover sourdough baguette
- 1tbs of olive oil
- Sea salt
- 5 ripe figs
- 2tbs caster sugar
- 50g thinly sliced jamon Iberico
- 1tbs extra virgin olive oil
- Handful fresh rocket leaves
- Start by making the crostini. Preheat the oven to 180 degrees. Thinly slice the bread and place on a baking tray. Drizzle evenly with the olive oil, season with sea salt and place in the oven. Cook for 12 minutes until golden brown, then remove and allow to cool.
- Place a nonstick frying pan on a high heat to get it smoking hot. Place the caster sugar on a small plate, then slice the figs in half and dip the face of the figs in the caster sugar. Place the fig halves in the pan, face-side down, and cook until caramelised, then remove from the pan.
- Drape the jamon Iberico slices over the caramelised fig halves and place on a serving plate. Add some crispy crostini and rocket leaves and finish with a drizzle of extra virgin olive oil.
