1 tsp olive oil, plus extra for brushing and drizzling
6 – 8 figs, sliced
2 tsp thyme leaves
150g gorgonzola
6 slices parma ham
Instructions
Slice the baguette into 15-20 slices about 5mm thick. Brush each side of the bread with olive oil. Heat a griddle pan to high, and cook the slices in batches for about a minute on each side, until slightly charred. Cool on a wire rack.
Place the sliced figs in a bowl with 1 tsp olive oil and 1 tsp of the thyme leaves. Mix gently. Heat a griddle pan to medium and cook the figs for a minute or so until heated through, but not collapsed. Remove from the heat and set aside.
Place the parma ham slices on a foil-covered baking tray and drizzle with a little olive oil. Place under a hot grill for a several minutes until crisp and golden, turning halfway through. When cool, break the crisped parma ham into shards and set aside.
Spread the cooled crostini slices with the gorgonzola. Place a fig slice on each, and top with a parma ham shard. Scatter with the remaining 1 tsp thyme leaves, and drizzle with olive oil.
Recipe by The Foodie's Way at http://thefoodiesway.co.uk/thyme-fig-gorgonzola-parma-ham-shards-crostini/