Yeo's Sticky Fig & Stilton Crostini

By Yeo Valley
Contributed by YeoValley
Little tip: to save time when you want to serve the crostini, you can toast the ciabatta slices a day in advance and store in an airtight container. You can also prepare the stilton and crème fraiche in advance and keep it in the fridge for up to 2 days.
Nutrition per serving    (USDA % daily values)
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Ingredients for 8 servings

4 tbsp balsamic vinegar

4 tbsp water

1 tbsp sugar

8 large dried figs

150 g (5oz) English stilton

100 g (4oz) Yeo Valley Crème Fraîche

8 slices of ciabatta

A few sprigs of watercress



Put the vinegar and water in a small pan with the sugar. Add the figs and simmer gently for 15 minutes until the vinegar is very syrupy. Leave it to cool, then slice the figs.


Crumble the stilton into a bowl and mix in the Crème Fraîche.


Preheat the oven to 200C/gas mark 6. Lay the slices of ciabatta on a baking tray and brush each side lightly with oil. Bake on both sides until they’re light brown.


Spread each slice of the toasted ciabatta with the stilton mixture, then top with the sliced figs. Bake in the oven for 5 minutes until the stilton melts. To serve, slice the crostini in half diagonally and top with a little sprig of watercress.

View instructions at
Yeo Valley

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