Figs, pesto, hazelnuts and Grana Padano bruschetta

Ditch the chopped tomato once and try this intriguing alternative for a bruschetta. When in season, figs are ofter served as part of cheese or charcuterie board so why not on top of a bruschetta with rich and umami Grana Padano PDO Riserva, aged over 20 months. I am sure nonna would have approved!

Chef’s tip: When in season figs are very sweet and the skin is thin so I don’t peel them at all but simply rinse them. If your figs aren’t too ripe, remove the skin and add a drizzle of honey to balance the missing sweetness.

Serves - 4 // Prep time – 20 minutes // Cooking time – 3 minutes

INGREDIENTS

• 4 thick and large slices of crusty bread (like sourdough)

• 4 ripe figs

• 2 tbsp of extra virgin olive oil

• 1 garlic clove

• Fresh basil leaves to garnish

• 2 Tbsp of balsamic vinegar

• 30 gr of finely grated Grana Padano PDO Riserva

• 20 gr of toasted, chopped hazelnuts to sprinkle

• Salt and black pepper

• Honey to drizzle (optional if the figs aren’t sweet)

FOR THE PESTO:

• 50 gr basil, washed and well drained

• 70ml olive oil

• 40 gr grated Grana Padano PDO Riserva

• 1/2 garlic clove (optional)

• 10 gr toasted hazelnuts

• Salt to taste

Method:

To prepare the pesto simply blitz all the ingredients in a processor until you have a grainy paste and season to taste. Don’t over heat it, keep the blitzing to the minimum. The pesto keeps well in the fridge for up to a week into clean glass jar (well covered).

Wash and dry the figs and with a sharp knife slice them thinkly. Get ready for the bruschetta plating.

At the last minute, pre-heat a griddle pan (or the grill of your oven) and drizzle the bread slices with olive oil. Charr them on both sides for about 1 to 2 minutes on high heat or until golden and the marks have appeared. Peel and cut in half the garlic clove and smear it on the bread slices while still hot as you remove them the grill. This elevate the flavour of your bruschetta tenfolds.

Now plate the bruschetta. Spread the pesto on the bottom, place in a orderlly manner the figs slices and drizzle with a little olive oil and a touch of good balsamic vinegar. Drizzle with honey only if necessery (see chef’s tips).

Sprinkle with freshly grated Grana Padano PDO, salt and pepper then garnish with basil leaves and sprinkle of toasted hazelnuts. Serve immediately.