These mini loaves have the perfect combination of sweet and salty and they are so easy to prepare. They are great to serve as part of breakfast, during tea time or even as part of the starter course at dinner.
If you don’t have mini loaf tins, don’t fret. Bake a large loaf and simply slice it once cooled or bake it in a muffin tin. The shape will definitely not affect the taste of this delicious loaf. If you’re not a massive fan of blue cheese, a strong cheddar will also be quite tasty with the sweet figs.
I like serving the mini loaves with just plain cream cheese, but it also pairs well with smoked meat like black forest ham.
They freeze really well, so pop them into freezer bags and you can store left-over loaves in the freezer for up to 3 months. Just allow the loaves to defrost and pop them into a moderate oven for about 5 minutes to heat through before serving.