Ingredients (Serves 8)

•  4 tbsp balsamic vinegar
• 4 tbsp water
• 1 tbsp sugar
• 8 large dried figs
• 150g/5oz Stilton
• 100g/4oz Yeo Valley Organic crème fraîche
• 8 slices ciabatta

Method

Pour the vinegar and water into a small pan. Add the sugar and figs and simmer gently for 15 minutes, until the vinegar is very syrupy. Leave to cool then remove and slice the figs.

Crumble the Stilton into a bowl and mix in the crème fraîche. Preheat the oven to 200ºC, 400°F, Gas 6.

Brush both sides of the ciabatta slices lightly with oil and place on a baking tray. Bake, turning once, until both sides are light brown.

Spread each slice with the Stilton mix, then top with the sliced figs. Return to the oven and bake for 5 minutes, until the Stilton melts. Serve straight away.