Sticky Figs and Stilton Crostini
recipe for Sticky Figs and Stilton Crostini comes from
Valley Organic the Cotswolds based soft drinks
and sorbets producers.
Yeo Valley Organic is part of a family-owned farming
and dairy business that is based in Somerset. Its founders,
Roger and Mary Mead began making yogurts, using milk
from their dairy herd, in 1974, selling them from the
gate of their farm and to local shops.
Production of organic yogurts was started in 1993,
when Yeo Valley was approached by a handful of local
farmers who were producing organic milk, but had difficulty
finding a consistent demand for it.
The first organic product, a natural yogurt, was an
instant success. This encouraged Yeo Valley to look
at the possibility of additional products, and also
ways to encourage more farmers to become organic, so
that an increasing supply of organic milk would become
available to cope with growing demand. The rest, as
the saying goes, is history . . .
Today Yeo Valley Organic is Britains most successful
and best known organic dairy company, with scores of
awards for product quality and innovation and a Queens
Award presented in 2001 for the revolutionary way it
has worked with its farming suppliers, encouraging them
to turn organic and giving them long-term fair
Sweet, sticky balsamic flavoured figs scattered
over creamy stilton and crème fraiche make this
a delicious treat for many occasions - wonderful for
parties, buffets, as a starter, light lunch or just
an indulgent snack at any time of the day. Loved by
children too - the crème fraiche softens the
strong Stilton taste and they adore the sweet figs.
This is sure to be a big hit with the whole family.
for Sticky Figs and Stilton Crostini
4 tbsp balsamic vinegar
4 tbsp water
1 tbsp sugar
8 large dried figs
150g (5oz) English Stilton
100g (4oz) Yeo Valley Organic Crème Fraiche
8 slices of ciabatta
Few sprigs of watercress
to make Sticky Figs and Stilton Crostini
the vinegar and water in a small pan with the sugar.
the figs and simmer gently for 15 minutes until the
vinegar is very syrupy. Leave to cool. Slice the figs.
the cheese in a bowl and mix in the crème fraiche.
the oven to 200ºC / gas mark 6.
the ciabatta on a baking tray and brush each side
lightly with oil. Bake on both sides until light brown.
each slice of toast with the Stilton mixture and then
top with the sliced figs.
in the oven and bake for 5 minutes until the Stilton
in half diagonally if wished and top with a little
watercress to serve.
ahead and bake the ciabatta slices a day in advance
then store in an airtight container until required.
You can prepare the figs and mix together the Stilton
and crème fraiche in advance and store in the
fridge for up to 2 days. Assemble just before you
wish to serve them.