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Tartines with blue cheese, fig & ham

Tartines with blue cheese, fig & ham

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Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus cooling
  • Easy
  • Serves 6

Put together a casual French table for lunch with friends, with charcuterie and cheese from the deli and homemade snacks

Nutrition: per serving
HighlightNutrientUnit
kcal57
fat3g
saturates1g
carbs5g
sugars2g
fibre0g
protein2g
low insalt0.39g
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Ingredients

  • 1 small baguette , thinly sliced into 20 pieces
  • 2 tbsp extra-virgin olive oil
  • 100g roquefort
  • 5 slices prosciutto , each torn into 4 pieces
  • 5 figs , quartered

Method

  • STEP 1

    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.

  • STEP 2

    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).

RECIPE TIPS
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.

Goes well with

Recipe from Good Food magazine, July 2010

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Overall rating

Rating: 5 out of 5.2 ratings
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