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Taleggio & fig melt
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2 Crosta & Mollica Piada Emiliana Recipe Italian Flatbreads
100g Waitrose 1 Taleggio DOP, sliced
2 figs, thickly sliced
2 tsp finely chopped red onion
1 tbsp roughly chopped flat leaf parsley
10g butter, softened
1. Warm a large heavy-based frying pan over a medium heat. Butter one side of both the flatbreads. Place one, butter-side down, on a board and top with the Taleggio, figs, onion and parsley, plus a small amount of seasoning. Place the remaining flatbread on top, butter-side up.
2. Put the filled sandwich into the hot frying pan, place a large heavy saucepan on top to flatten it and cook for 2-3 minutes, until golden.
3. Turn the sandwich over, replace the heavy pan on top and cook for a further 1-2 minutes until golden on both sides. Remove and leave to stand for a minute before cutting into wedges to serve. Delicious with a dressed spinach salad.
Typical values per serving:
This recipe was first published in July 2018.
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