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Ingredients (makes one starter/ lunch time serving)

1 slice sourdough bread - 1 inch think
1 clove garlic
a few thyme leaves
2 banana shallots
1 tbsp olive oil
2 tbsp balsamic vinegar
100g Brecon blue goats cheese (replace with Saint Agur or any other creamy blue cheese if you can’t find)
2 slices Prosciutto
2 fresh figs
Drizzle of honey
Some salad leaves (rocket or baby leaf salads work best)

Make it!

* Peel & slice your shallots into half - chop into fine slices
* Put a pan onto a medium low heat, soften the shallots over a very low heat for 7-9 minutes until soft & sweet, be careful not to catch the onions as they will become bitter. Then add the balsamic vinegar and cook down until the vinegar has reduced. Add a grind of fresh blk pepper and remove from the heat.

* Whilst the onions are caramelising, put your cheese into a bowl and crumble with the back of a wooden spoon to soften it, add a few thyme leaves and some fresh blk pepper, combine and set aside. (add a splash of cream if your feeling naughty!!)

* Slice your bread and rub the peeled garlic clove on both sides, then pop under the grill and toast lightly.

* cut the figs in half and rub a tiny bit of oil onto the cut side - griddle the figs cut side down for 2 minutes, this will intensify the sweetness! if you don’t have a griddle pan, pop them under the grill with your bread….

Assemble!!

Pop the toast on a plate and spread over the caramelised onions.
Place the prosciutto in bundles on top of the onions then add the blue cheese on top.
Finally take your figs and pinch them to break them up a little..put on top of the cheese and drizzle over some honey - add a few fresh thyme leaves and a grind of fresh blk pepper on top to finish it off.
Serve with a few dressed rocket leaves and a nice glass of white wine!

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