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.