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To prepare the pesto simply blitz all the ingredients in a processor until you have a grainy paste and season to taste.
Don’t over heat it, keep the blitzing to the minimum.
The pesto keeps well in the fridge for up to a week into clean glass jar (well covered).
Wash and dry the figs and with a sharp knife slice them thinly.
Get ready for the bruschetta plating.
At the last minute, pre-heat a griddle pan (or the grill of your oven) and drizzle the bread slices with olive oil.
Charr them on both sides for about 1 to 2 minutes on high heat or until golden and the marks have appeared.
Peel and cut in half the garlic clove and smear it on the bread slices while still hot as you remove them from the grill.
This elevates the flavour of your bruschetta tenfolds.
Now plate the bruschetta.
Spread the pesto on the bottom, place in an orderly manner the figs slices and drizzle with a little olive oil and a touch of good balsamic vinegar.
Drizzle with honey only if necessary (see chef’s tips).
Sprinkle with freshly grated Grana Padano PDO, salt and pepper then garnish with basil leaves and sprinkle of toasted hazelnuts.
Serve immediately.