- 1 tbsp brown sugar
- 2 tbsp Traditional Balsamic Vinegar of Modena P.D.O, plus extra to serve
- 2 figs, cut into eight
- 2 tbsp olive oil
- 4 slices ciabatta
- ½ garlic clove
- 2 small handfuls watercress
- 2 tbsp fresh mint leaves
- cracked black pepper
- 50g Gorgonzola piccante
Preheat oven to 200°C.
Coat figs in sugar and balsamic and leave for 15 minutes. Roast on a baking tray for 10-12 minutes until soft and caramelised.
Brush oil over ciabatta slices and toast for 1-2 minutes a side on a hot griddle or under the grill. Rub lightly with garlic.
Top ciabattas with watercress, mint, figs, black pepper and Gorgonzola.
Drizzle with oil and balsamic vinegar before serving