Entertaining Side Italian

Tuscan-style bread and fig salad

Name: Tuscan-style bread and fig salad recipe
Yield: 6
Cuisine: /italian
Ingredients: 200g stale rye fruit bread, thickly sliced; 75g salted butter, softened; 500g figs, halved; 2 tsp extra virgin olive oil, plus extra, to drizzle; 1 radicchio, leaves separated, torn; 1/3 cup chervil leaves; 100g Gorgonzola Dolce; 100g sliced prosciutto; 2 tbs sherry vinegar; 2 tbs runny honey; 1 tbs finely chopped chervil

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by Alice Zaslavsky

AUTHOR

Mar 15, 2022

"If you'd prefer to ease off on the blue-cheese funk, then you can make this Tuscan-style salad with blobs of goat's cheese. If radicchio is not your thing, 100g of fresh washed rocket would work a treat." – Alice Zaslavsky

200g stale rye fruit bread, thickly sliced
75g salted butter, softened
500g figs, halved
2 tsp extra virgin olive oil, plus extra, to drizzle
1 radicchio, leaves separated, torn
1/3 cup chervil leaves
100g Gorgonzola Dolce
100g sliced prosciutto

Vinaigrette

2 tbs sherry vinegar
2 tbs runny honey
1 tbs finely chopped chervil

Method

1.

Preheat oven to 180°C/160°C fan-forced. Line a baking tray with baking paper.
2.

Generously butter the fruit bread slices. Tear into rough 2cm pieces. Arrange bread on prepared tray with half the figs, then dot with any remaining butter. Drizzle with oil and sprinkle with salt flakes and freshly ground black pepper. Cook for 20 minutes, or until bread is golden brown and figs have softened. Check halfway through and use tongs to flip the toasty squares, so that they all crisp up evenly. Allow to cool slightly.
3.

For the vinaigrette, mix all ingredients in a bowl and season to taste. Set aside.
4.

Arrange the radicchio, toasted figs and bread and fresh figs on a platter and drizzle over half the vinaigrette. Scatter over chervil, crumble over Gorgonzola and top with prosciutto. Drizzle with oil and season to taste. Serve immediately with the remaining vinaigrette alongside.