Ingredients for 4 people:4 slices homemade-style Tuscan bread8 slices “Pecorino Gran Riserva 12 mesi” sheep’s milk cheese, the same size as the slices of bread (or 16 smaller slices)8 tbsp “Composta di Cipolle al Balsamico”3-4 fresh figs8 white grapes oregano (if possible fresh, but if you haven’t got any dried will be alright) black pepper
Spread 2 teaspoons of “Composta di Cipolle al Balsamico” (= Balsamic Onion Compote) on each slice of bread, then lay a slice of pecorino cheese on the first one (or 2, according to how big they are) and arrange 2 grapes (washed, dried and cut in half lengthwise) and 2-3 slices of fig on top, adjusting the quantities according to size. Cover with another slice of cheese (or 2) and then carry on to complete all four crostini. Arrange them on a baking tray lined with greaseproof paper and cook in a preheated oven, at 180 °C, for 3-4 minutes, just long enough to melt the pecorino. Take them out of the oven, sprinkle with a little freshly-ground pepper and a touch of oregano, and… buon appetito!