Dorstone with Fig & Black Olive
Recipe by Ross FeatherstonePhotography & Styling by Katy Lanceley
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
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.