Stilton & Fig Sourdough Bruschetta (V)
The perfect party recipe. Simple to prep in advance and full of flavour from our Charlie & Ivy's Bread Dippers. Our favourite dipper is Garlic, Oregano & Balsamic Bread Dipper, but give our Lemon, Balsamic, Juniper Berry or White Balsamic, Tarragon and White Peppercorn a try.
Makes 6 portions
INGREDIENTS
6 slices white sourdough bread
4 fresh figs
1 bag washed watercress
150g Stilton (or more if you like it super cheesy!)
A drizzle of your favourite bread dipper; we love to use Garlic, Oregano & Balsamic Bread Dipper
Lightly toast your sourdough and brush with a little of your dipper. Place on a serving platter and top each slice with a handful of watercress.
Slice each fig into 6 and gently place 4 pieces on each bruschetta. Crumble the Stilton and scatter onto the bruschetta, finish with a final drizzle of your bread dipper.
Our favourite dippers for this recipe are:
Garlic, Oregano & Balsamic - Lemon, Balsamic and Juniper Berry or White Balsamic, Tarragon & White Peppercorn. Enjoy!
