1. Place the feta in a food processor and pulse until smooth. Add the cream cheese and process again until smooth. Add just enough cream to form a spreadable consistency. The feta makes a lovely salty spread – taste and decide if you want to add more cream or feta.
2. Spread the creamed feta on the ciabatta. Arrange the figs, beetroot, biltong, basil and pomegranate rubies on top and drizzle with a few drops of olive oil.
Variations: Experiment with herbs, sun-dried tomatoes, spices – whatever takes your fancy – in your creamed feta. Or process a little pickled beetroot with the feta (they’re a match made in heaven!) to create a bright pink spread.