Recipe

Dorstone with Fig & Black Olive

Recipe by Ross FeatherstonePhotography & Styling by Katy Lanceley

Makes

12

Ingredients

80g dried black figs
150g black olives
1.5 tbsp lemon juice
1 garlic clove
2 thyme sprigs, leaves picked
4 tbsp extra virgin olive oil
4 slices sourdough, toasted
100g Dorstone cheese

Method

In a medium-sized saucepan, simmer the gs in water for 30 minutes, until very tender. Drain, reserving a few tablespoons of the liquid.

Using a food processor, pulse the olives, drained gs, lemon juice, garlic and thyme to create a coarse paste. Pulse in the olive oil and season with black pepper.

Cut each slice of toast into four and serve the mixture on the sourdough, topped with a slice of Dorstone.

Dorstone with Fig & Black Olive was created by Food&_ community members:

Ross Featherstone

Ross Featherstone

Co-founder

Katy Lanceley

Katy Lanceley

Co-founder