Truffle honey-roasted fig and pancetta crostini with gorgonzola

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Arrange the baguette slices in a single layer on a baking sheet, drizzle with olive oil and sprinkle with salt. Bake for 8-10 minutes until crisp.
2. Put the fig quarters into a baking tray, drizzle over 1 tbsp truffle honey and mix with your hands to coat. Bake for 10 minutes or until soft and lightly caramelised. Set aside.
3. Heat the grill to medium-high. Line a baking sheet with foil, then lay the pancetta strips on it. Lightly drizzle with the 1 tbsp truffle honey, then grill for 3-4 minutes until crisp and caramelised. Put on a wire rack to cool slightly.
4. Spread each piece of toasted baguette with a little gorgonzola, then top with half a strip of crispy pancetta and a fig quarter. Drizzle over a little extra truffle honey (go easy!), then finish with a sprinkling of salt.