Bread with Figs and Grana Padano Cream

Ingredients

• 120 g Grana Padano
• 100 g crème fraîche
• 1 tsp organic lemon zest
• Salt
• Pepper
• nutmeg
• 2 tbsp pine nuts
• 4 slices sourdough bread
• 4 figs
• 1 bunch basil (20 g)

Instructions

1. 1.

   Grate the Grana Padano finely. Blend half with crème fraîche, ½ tsp lemon zest, salt, pepper, a pinch of freshly grated nutmeg and 4–5 tbsp water until smooth. Adjust seasoning with more salt and pepper if needed.

2. 2.

   Roast the pine nuts in a hot pan without oil over medium heat for 3 minutes. Place the bread slices on a baking sheet lined with parchment paper and spread the remaining Grana Padano on top. Roast under a hot grill for 3–5 minutes until lightly browned.

3. 3.

   Meanwhile, clean, wash and quarter the figs. Wash the basil, shake dry and pluck the leaves.

4. 4.

   Remove the bread from the oven and let it cool slightly. Spread the Grana Padano cream over each slice. Top with figs, basil, and pine nuts. Sprinkle with remaining lemon zest before serving.