As you can see, I’m making the most of the fresh fig season. Here’s a simple recipe that I made for lunch today, with a large arugula & radicchio salad on the side. The peppery taste of the arugula balances perfectly with the sweet of the honey and figs.

Simply cut some slices of either ciabatta or a baguette and toast until lightly browned. Top with 3 or 4 thin slices of gruyere cheese and 2 thin slices of fresh fig. Place back in the toaster oven until the cheese has melted and then drizzle a little runny honey on top.