Balsamic figs with blue cheese crostini

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A perfect canape for easy entertaining. Makes about 20 crostinis

Ingredients

250g dried figs

180ml good-quality pinot noir

1⁄4 cup balsamic vinegar

1⁄4 cup caster sugar 1 sprig rosemary

1/3 cup toasted pinenuts or walnuts

Ciabatta, cut into small rounds to serve

300g blue-vein cheese (Roquefort or Gorgonzola will be perfect)

Method

  • Combine figs, red wine, balsamic vinegar, sugar, rosemary and pinenuts in a small saucepan and stir over medium heat until sugar dissolves.
  • Simmer for 15-20 minutes or until figs are very soft.
  • Cool to room temperature.
  • Serve slices of ciabatta topped with wedges of blue cheese and then fig mixture.
  • (Figs will keep in an airtight glass container for up to 2 weeks)