What actually consitutes self-care when you’re a mother
What actually consitutes self-care when you’re a mother

Sophie White

February 02: Today’s top stories in 60 seconds
February 02: Today’s top stories in 60 seconds

Sarah Gill

How to declutter your life: the delusion of the ‘spring clean’
How to declutter your life: the delusion of the ‘spring clean’

Esther O'Moore Donohoe

‘You don’t look pregnant’: Why does everyone have an opinion on your baby bump?
‘You don’t look pregnant’: Why does everyone have an opinion on your baby bump?

Amanda Cassidy

Here are some of the finest (and affordable) fragrances to gift your other half this Valentine’s Day
Here are some of the finest (and affordable) fragrances to gift your other half this...

Sarah Gill

This Dublin 4 cottage has had a complete transformation thanks to its architect owner
This Dublin 4 cottage has had a complete transformation thanks to its architect owner

Orla Neligan

May Ciaran: My biggest beauty lessons
May Ciaran: My biggest beauty lessons

IMAGE

Healthy, easy breakfast: Oat and berry breakfast bars
Healthy, easy breakfast: Oat and berry breakfast bars

Meg Walker

This Irish company allows you to ‘hack’ your Ikea kitchen with a bespoke design
This Irish company allows you to ‘hack’ your Ikea kitchen with a bespoke design

Megan Burns

Social Pictures: Our very own New Year, New Home Habits event with Homesense Cork
Social Pictures: Our very own New Year, New Home Habits event with Homesense Cork

Sarah Gill

Image / Editorial

What to Make: Fig, Gorgonzola and Basil Croutes


By Meg Walker
22nd Jun 2017
What to Make: Fig, Gorgonzola and Basil Croutes

Fig, Gorgonzola and Basil Croutes

A soigné hand-me-round or a relaxed stand-in for a starter at a barbecue or summer supper. The honey accentuates the sweetness of the figs as well as helping the caramelisation.

Serves 6

Ingredients
12 x 1cm-thick slices of baguette, lightly toasted
180g Gorgonzola, cut into 12 thick slices
3 figs (approx 150g), stalks trimmed
extra virgin olive oil, for drizzling
3 tbsp runny honey
a few tiny basil leaves, e.g. Greek, cut into thin strips

Method
Preheat the grill to high. Spread each croute with a slice of Gorgonzola, taking it just within the rim. Cut a small slice off each fig either side, and then cut downwards into four slices. Lay a slice on each croute, and arrange in a roasting pan. Drizzle over a little olive oil and the honey and grill until the toast surround is nice and golden and the cheese is softened, without melting to a river. Scatter over the basil, then leave to cool for about 5 minutes before serving.

Extracted from The Modern Dairy by Annie Bell (Kyle Books, approx €20). Photography by Con Poulos.