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Brioche with Griddled Figs and Mascarpone Cheese
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Ripe figs will be soft and tender, but not mushy, to the touch. A sticky residue on the base indicates they are ready to eat. Allow 1-2 per person.
Store figs in the salad compartment of the fridge for a maximum of 4 days and bring to room temperature before eating.
Rip ripe figs, with skins intact, into pieces and serve with warmed chunks of ciabatta bread.
Figs take on a caramelised flavour when cooked briefly. Try baking with honey and lemon juice, or quickly pan-fry or griddle.
For a quick snack, serve figs with chunks of blue cheese and a selection of cured meats.
This recipe was first published in September 2001.