- 8 ripe figs, stalks trimmed
Although not juicy, the fig is an incredibly luscious fruit, with a delicate aroma and sweet…
- 4 tbsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- 2 tbsp extra-virgin olive oil, plus extra for drizzling
- finely grated zest and juice of 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 tbsp chopped fresh thyme
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- handful of fresh mint leaves
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 2 x 150g packs mozzarella
- 50g bag wild rocket
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
Cut each fig lengthways into four wedges. Make a marinade by whisking the vinegar, oil and lemon juice with salt and pepper to taste.
Stand the fig wedges up in the middle of a large shallow serving dish, keeping them close together. Scatter the lemon zest and thyme on top, then drizzle with the marinade. Leave to stand at room temperature for 30 minutes.
Roughly chop the mint. Drain and slice the mozzarella, toss with half the mint and season with salt and pepper to taste.
To serve, arrange the mozzarella and mint mixture round the figs, scatter with lightly torn rocket leaves and the remaining mint, and drizzle with a little olive oil.
Making it cheesy
Chef Tom Kime says - pile the marinated figs and mozzarella on a piece of crusty bread, and grill until the toast is crisp. Top with rocket and serve as a bruschetta.