Ingredients (Makes 6)
6 slices white sourdough bread
4 fresh figs
1 bag washed watercress
150g Stilton (or more if you like it super cheesy!)
A drizzle of your favourite Charlie & Ivy’s bread dipper – we love to use Garlic, Oregano & Balsamic
Lightly toast your sourdough and brush with a little of your dipper. Place on a serving platter and top each slice with a handful of watercress.
Slice each fig into 6 and gently place 4 pieces on each bruschetta. Crumble the Stilton and scatter onto the bruschetta, finish with a final drizzle of your bread dipper.
Our favourite Charlie & Ivy’s dippers for this recipe are:
Garlic, Oregano & Balsamic – Lemon, Balsamic and Juniper Berry or Smoked Garlic and Black Peppercorn. Enjoy!