Salty Roquefort melting over walnuts and a dark, jammy base, then a handful of peppery arugula: Maison Perrotte’s purple fig jam, rich, deeply sweet and gently tangy, turns a simple naan into a twenty-minute supper.
Serves 4 · 20 min
- Heat the oven to 425°F (220°C) and place 2 naan or flatbreads on a baking sheet.
- Spread each with 2 tbsp of the purple fig jam.
- Scatter over 3 1/2 oz (100 g) crumbled Roquefort and a handful of walnut halves.
- Bake for 8 to 10 minutes, until the cheese melts, then top with arugula and a drizzle of olive oil before slicing.
The star of this recipe: Purple Fig Jam, by Maison Perrotte.
