for 4 pieces

To roast

30 g	walnut kernels, coarsely chopped
5 sprig	thyme, leaves torn off
1 tsp	mustard seeds

Confit

1 dl	red port
½ dl	water
50 g	dried figs, cut into pieces
1 tbsp	lemon juice
½ tbsp	mild mustard
a little	pepper

Crostini

200 g	pagnol bread , cut into 4 slices, toasted
100 g	Fine Food Tête de Moine Reserve AOP rosettes
4 sprig	thyme, leaves torn off

How it's done

To roast

Dry-roast the walnut kernels, thyme and mustard seeds in a pan for approx. 2 mins.

Confit

Pour the port into the pan along with all the other ingredients up to and including the lemon juice, bring to the boil. Reduce the heat, simmer over a low heat for approx. 15 mins., stirring occasionally. Add the mustard and pepper, puree, leave to cool slightly.

Crostini

Spread the confit on the slices of bread, top each with 2 Tête de Moine rosettes, garnish with a few thyme leaves.

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