- 1 good quality fig bread
- 1 pack of mini mozzarella balls
- 1 pear
- Small bundle of fresh mint
- Some balsamic vinegar
Slice the fig bread into about 1/2 inch thickness and transfer to a baking sheet. Toast the bread in the oven with medium high heat till slightly crunchy on the edges.
When biting into the bread, the fig seeds have that crystallized sugar texture with condensed fruity sweetness, which matches perfectly with mint.
Peel and slice the pear. Lay them onto a grill and sear both sides till you get that pretty grill marks -
Arrange one grilled pear slice on each bread slice. Add 2 to 3 mini mozzarella balls and drizzle some balsamic vinegar. Lastly, garnish with some fresh mint leaves.
Fig bread is hard to come by especially during off seasons. You can always buy them when available and store in the freezer. Wrap the bread with couple layers of cling foil and put into a Ziploc bag. The bread can be stored in the freezer away from raw stuff for a while. Just heat it up with medium temperature in the oven before serving, no defrosting needed.