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Fig Jam Ciabatta Toast with Cherry Bocconchini

This is a Gordon Ramsay recipe that usually calls for Burrata on the side, but as I could not find Burrata here, I used Bocconchini as a substitute and seared it. DELISH500g fresh figs, top cut of and quartered
150g caster sugar
5 star anise
3 teaspoons balsamic vinegar
2 thick slices ciabatta
Olive oil
Salt flakes
Cracked black pepperAdd the sugar into a large heavy saucepan and turn onto medium heat, stay and watch it as it can burn quickly. Once dissolved add in the figs and stir well to coat in the caramel. Add the star anise and balsamic vinegar.
Reduce heat and simmer until the figs break down and the mixture becomes thickened and “jam like”.
Remove from the heat, take out all the 5 star anise and then mash well. Set aside.
Drizzle the ciabata slices with olive oil and sprinkle on both sides with sea salt flakes and ground black pepper.
Heat a griddle pan and add the ciabatta slices. Cook for a few minutes each side until well toasted, then place onto a plate, add the fig jam and then add the bocconchini .
Using a hand held gas brulee torch, lightly sear the cheese until blackened.
Eat.I have made changes to the original recipe as I like the added flavour the salt and black pepper add, really intensifes the sweetness of the figs.
Use any cheese you like, but try and keep it neutral like mozzarella or it takes away the taste of the jam.

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