An ultra easy and quick starter and a guaranteed gustatory success!
The figs must have been stored in the refrigerator to be served cold.
Wash and cut the figs into quarters.
In a plate, crumble a Sigdal rye and spelt bran crumble.
Arrange the fig quarters, pieces of mozarella, a few basil leaves and the walnut kernels.
Season with olive oil and serve immediately.