Sweet fig bruschetta

Over Easter, hubby, bubby and I, plus my extended family, holidayed in Blairgowrie. We had such an amazing long weekend — full of great food, walks on the beach, table tennis, tennis, card games and laughs. We also visited my sister-in-law’s family on their gorgeous property in Red Hill. We have a wonderful tradition of drinking Pinot Noir and eating the most amazing wood-fired pizza’s (hats off to Keith and Di, the pizza chefs). In the afternoon we picked plump figs from their enormous fig tree, and I’d been day-dreaming about what I would do with this delicious fruit ever since. Well, here’s dish number one: call it either a very filling dessert, or a decadent breakfast.

Fresh figs, mascarpone and honey on sourdough

250g mascarpone
1/2 tsp vanilla extract
pinch cinnamon
1 tbsp icing sugar
4 slices sourdough (or another dense crusty bread)
4 fresh figs, sliced
honey, to taste

Whip the mascarpone with the vanilla, cinnamon and icing sugar until combined and light. Grill your sourdough until golden and spread with a generous dollop of the mascarpone. Top with the sliced fig and drizzle with honey. Deeeelicious! Serves 4.

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