Tartines topped with goat’s cheese, honey-roasted figs and autumn truffle

Heat the oven to 210°C

Rinse and cut into the figs heightwise to form quarters, but don’t slice through them completely. Open them up slightly and drizzle a teaspoon of honey into the centre. Pick the leaves off the rosemary and sprinkle into the heart of the figs. Roast into the oven for at least 15 minutes.

Cut the goat’s cheese in half horizontally and place each half onto a slice of bread.

Place the bread slices into the oven for 5 minutes so that the cheese melts and browns slightly.

Take everything out of the oven, cut the figs in two and place one fig half with a bit of honey on to the bread and cheese. Add a few slivers of autumn truffle and there you are!