- 1 small baguette, thinly sliced into 20 pieces
- 2 tbsp extra-virgin olive oil
- 100g Roquefort
- 5 slices prosciutto, each torn into 4 pieces
Prosciutto is sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is the…
- 5 fig, quartered
Although not juicy, the fig is an incredibly luscious fruit, with a delicate aroma and sweet…
Heat oven to 200C/180C fan/gas 6. Brush the baguette slices with olive oil and season. Arrange on baking trays, then bake for 5 mins until crisp. Cool before spreading over some cheese and topping each tartine with a piece of ham and a fig quarter. Add a little ground black pepper, if you like.
Serve with a couple of crusty baguettes and some nice French cheeses and meats, arranged on boards and platters with tapenade, cornichons and hard-boiled quails eggs. Add a bowl of salad and Kir Royale to drink (see recipes below).
Green salad with beans & walnuts
Mix 140g crisp lettuce leaves with a good handful cooked green beans, 2 thinly sliced shallots and a handful toasted chopped walnuts. Make a dressing with 1 tbsp red wine vinegar, 3 tbsp extra-virgin olive oil, 1 tsp Dijon mustard and seasoning in a screw-top jar. Shake and pour over salad just before serving.
Classic Kir Royale
Add 1-2 tbsp cassis to 6 Champagne or wine glasses, then top up with Champagne.