A soul warming weekend breakfast for those cold winter mornings… and a welcome change from the usual pancakes. Plus – making the most of the short but sweet Fig Season!
- 8 Mission Figs
- 4 Slices of Sourdough Bread
- 2 tbsp. Mountain Valley Honey Kamahi Honey plus some for drizzling
- 125gm mascarpone
- 2cm of ginger, grated
- 2 tbsp. roughly chopped walnuts
Preheat the oven to 200c, fan bake.
Slice the figs in half and arrange on a lined baking tray. Drizzle the honey over the top and pop in the oven for 15-20 minutes until the figs look caramelised.
While the figs are cooking, combine the mascarpone with the fresh ginger and mix to combine.
Toast your sourdough and spread a good dollop of the mascarpone over each slice. Top with the caramelised figs and drizzle with a little more honey. Scatter with roughly chopped walnuts and devour immediately.