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Ingredients

Method

  • STEP 1

    Cut each fig lengthways into four wedges. Make a marinade by whisking the vinegar, oil and lemon juice with salt and pepper to taste.

  • STEP 2

    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.

  • STEP 3

    Roughly chop the mint. Drain and slice the mozzarella, toss with half the mint and season with salt and pepper to taste.

  • STEP 4

    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.

RECIPE TIPS
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.

Recipe from Good Food magazine, October 2003

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A star rating of 4.4 out of 5.10 ratings
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