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Stilton & Fig Bruschetta

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Stilton & Fig Sourdough Bruschetta

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Makes 6 portions

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 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 dippers for this recipe are:

Garlic, Oregano & Balsamic - Lemon, Balsamic and Juniper Berry or Smoked Garlic and Black Peppercorn. Enjoy!

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