Annutri co-founder and award-winning businesswoman Anita Donoghue on the power of a positive mindset
Annutri co-founder and award-winning businesswoman Anita Donoghue on the power of a positive mindset

IMAGE

This Clontarf home was reconfigured to streamline the layout and maximise its views
This Clontarf home was reconfigured to streamline the layout and maximise its views

Megan Burns

6 classic movies worth watching over Easter
6 classic movies worth watching over Easter

Jennifer McShane

The friend zone: How to navigate finding friends as an adult
The friend zone: How to navigate finding friends as an adult

Sarah Gill

Supper Club: Fearne Cotton’s haddock burrito, punchy salsa and homemade guacamole
Supper Club: Fearne Cotton’s haddock burrito, punchy salsa and homemade guacamole

Meg Walker

New life has been breathed into this Victorian Portobello home thanks to a revamp that’s full of personality
New life has been breathed into this Victorian Portobello home thanks to a revamp that’s...

Megan Burns

This rustic four-bedroom home in Westport is on the market for €449,000
This rustic four-bedroom home in Westport is on the market for €449,000

Sarah Finnan

My Career: Archivist at Guinness Eibhlin Colgan
My Career: Archivist at Guinness Eibhlin Colgan

Sarah Finnan

Irish visual artist Ciara O’Connor on using embroidery to explore women’s lives
Irish visual artist Ciara O’Connor on using embroidery to explore women’s lives

Nathalie Marquez Courtney

How an interior stylist turned this period Cork apartment into a quietly luxurious home
How an interior stylist turned this period Cork apartment into a quietly luxurious home

IMAGE Interiors & Living

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.