Tartines with blue cheese, fig & ham

Ingredients
1 small baguette , thinly sliced into 20 pieces
2 tbsp extra-virgin olive oil
100g Roquefort
5 slices prosciutto , each torn into 4 pieces
5 figs , quartered

Method
Heat oven to 200C/180C fan/gas 6. Brush the baguette slices with olive oil and season. Arrange on baking trays, then bake for 5 mins until crisp. Cool before spreading over some cheese and topping each tartine with a piece of ham and a fig quarter. Add a little ground black pepper, if you like.
Serve with a couple of crusty baguettes and some nice French cheeses and meats, arranged on boards and platters with tapenade, cornichons and hard-boiled quails eggs. Add a bowl of salad and Kir Royale to drink

Green salad with beans & walnuts Mix 140g crisp lettuce leaves with a good handful cooked green beans, 2 thinly sliced shallots and a handful toasted chopped walnuts. Make a dressing with 1 tbsp red wine vinegar, 3 tbsp extra-virgin olive oil, 1 tsp Dijon mustard and seasoning in a screw-top jar. Shake and pour over salad just before serving.