- 1 baguette
- 4 fresh figs (sliced)
- fresh watercress
- 200g gorgonzola cheese (sliced)
- 45ml Italian parsley (chopped)
- 1 lemon (juiced)
- olive oil (to drizzle)
- 2 ripe avocados (halved and stones removed)
- salt and freshly ground pepper (to taste)
Place the bread on a clean work surface, slice it open and drizzle olive oil over the bottom half.
Mash the avocado in a mixing bowl and add the parsley, lemon juice, and salt and pepper to taste. Spread a thick layer of this on the bottom half of the baguette.
Place the gorgonzola on top, followed by the fresh fig. Finally, sprinkle the watercress over and carefully place the other half of the bread on top. Cut the bread into thick slices to serve.