イチジクとブルーチーズ Smashed figs with blue cheese

Ingredients 

• 5ripe figs, tops and bases trimmed, cut in half horizontally
• good pinch of salt flakes
• a few grinds of white pepper
• 1½ tbspgood quality extra virgin olive oil
• 1½tbsp good quality chardonnay vinegar
• 50 gblue cheese (gorgonzola works well)
• 10walnuts, toasted and coarsely chopped
• 8basil leaves, torn
• 1 tbsplightly toasted pumpkin seeds (pepitas)
• 2slices cornbread, chargrilled on both sides

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Take 2 sheets of baking paper, each about 30 cm (12 inches) long. On one sheet place the figs, cut-side down, then cover with the other piece of paper. Gently smash the figs using your fingers until they’re flat. Remove the top layer of paper, leaving the figs on the bottom sheet. 

Turn the bottom sheet of paper upside down onto a large plate, then gently remove the paper. Lightly season with salt and pepper and drizzle with the vinegar and olive oil. Crumble the cheese over the figs, then scatter with the walnuts, basil and pepitas. Cut the warm toasted cornbread into soldiers and serve on the side. 

Recipes from Rachel Khoo’s Kitchen Notebook by Rachel Khoo (Michael Joseph, $39.99). Drop by Rachel Khoo’s website.