- 4 thin slices baguette
- 125g (4½oz) goats' cheese log, with rind, sliced
- 4 fresh figs
- around 2tbsp honey, to drizzle
- selection of baby salad leaves
- balsamic glaze, to serve
Heat the grill to medium-high. Top each baguette slice with a slice of goats’ cheese.
Cut the figs into quarters, but without actually cutting through the whole fig. Line a small roasting tin with foil, and place the baguette slices on top. Add the figs on the side and drizzle with the honey and a sprinkling of salt and pepper. Grill until the cheese is lightly browned, and the figs are beginning to caramelise.
Arrange the salad leaves on 2 plates. Put 2 figs on each salad then top with the cheese toasts. Drizzle around the balsamic glaze and serve.