Figs with Gorgonzola, Walnuts, and Honey on Grilled Bread

The fig doesn’t need a stove

There are moments in August when all you have to do is harvest and serve. The fig is one of them. When sliced open, it reveals that deep, almost unreal red-violet hue—rich, sweet, and a little wild. Pair it with Gorgonzola: salty, creamy, with a tang that really brings out the fig’s sweetness. Walnuts for a little crunch. Honey that slowly melts. And underneath it all: toasted bread that smells of fire. The 2018 Elephant Hill “Sea” Viognier from Te Awanga in Hawke’s Bay comes from the Pacific—literally. The vineyard borders the South Pacific, and the cooling sea breeze sweeps through the vines every day. What ends up in the glass: apricot, peach, nectarine, and floral notes that harmonize with the honey on the plate as if they’d planned it all along. A creamy texture meets creamy cheese. Stone fruit meets fig. Summer, final act.

Ideal wine pairing: Elephant Hill Sea Viognier (Hawke’s Bay, New Zealand)

Elephant Hill is located in Te Awanga, a small coastal town in Hawke’s Bay—right on the South Pacific. This location is no coincidence: The cooling sea breeze, the fine gravel soils, and the proximity to the ocean all shape the wines of the “Sea” line. The Viognier is its most elegant expression. The 2018 vintage was exceptional—a warm spring followed by a hot, dry summer. The grapes ripened slowly and developed intense concentration; the harvest was short and precise, lasting just 6.5 weeks.

The winemaking process reflects this attention to detail: whole-cluster pressing, fermentation in a combination of oak barrels (40%) and stainless steel tanks (60%), and aging in new French oak barrels (30%) as well as used barrels and stainless steel. Only minimal malolactic fermentation—the wine should remain lively, with no buttery notes or creaminess for its own sake.

In the glass, a warm golden yellow. The bouquet is multifaceted and immediately captivating: apricot and peach up front, followed by yellow apple, nectarine, spices, and subtle floral notes. Subtle toasted aromas from the barrel that never overpower. On the palate, it’s very full-bodied and juicy, with a creamy texture and delicate acidity. A Viognier that embodies the warmth of its vintage—yet remains fresh.

The pairing with this dish is immediate: the wine’s stone fruit notes (apricot, peach) mirror the sweetness of the ripe fig. The floral note complements the blossom honey. The Viognier’s creamy texture stands up to the intensity of the Gorgonzola without being overpowered by it. Serve at 14–16 °C—not too cold, so the aromas can unfold.

The recipe:

Figs with Gorgonzola, Walnuts, and Honey on Grilled Bread

Ripe figs, sliced and served on crispy grilled bread—topped with creamy Gorgonzola, coarsely chopped walnuts, and blossom honey that slowly infuses the dish. Ready in 10 minutes, no stove needed. Pair it with the 2018 Elephant Hill “Sea” Viognier from Hawke’s Bay: apricot, peach, and a creamy texture that complement the honey and cheese as if they were made for each other.

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Course Cheese & Fruit, Vegetarian

Cuisine Italian-inspired, Seasonal

Servings 2 people

Calories 520 kcal

Equipment

• Grillpfanne oder Toaster
• Brotmesser
• Kleines Messer zum Halbieren der Feigen

Ingredients

  

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FOR THE GRILLED BREAD:

• 4 Slices of sourdough bread or ciabatta about 1.5 cm thick
• 2 EL Extra Virgin Olive Oil
• 1 garlic clove halved

FOR THE TOPPING:

• 4 –6 ripe figs Depending on the size, cut in half lengthwise or into quarters
• 100 g Gorgonzola piccante or dolce in pieces
• 40 g walnut kernels coarsely chopped
• 2 –3 tablespoons of blossom honey
• Freshly ground black pepper
• Optional: fresh thyme leaves or arugula

Instructions

 

GRILLED BREAD:

• Heat a grill pan over high heat.
• Brush the bread slices with olive oil—on both sides.
• Toast in the grill for 2–3 minutes per side, until distinct grill marks are visible and the bread is crispy.
• Remove it from the pan immediately and rub it vigorously with the halved garlic clove—the heat helps the bread absorb the flavor.

SERVE:

• Arrange the grilled bread slices on plates or a wooden board.
• Place generous pieces of Gorgonzola on the bread while it’s still warm—the cheese should melt slightly.
• Arrange the fig halves or quarters loosely on top, cut side up.
• Sprinkle coarsely chopped walnuts on top.
• Drizzle the blossom honey over everything in a slow, thin stream.
• Finish with freshly ground black pepper.
• Optional: Gently stir in some fresh thyme leaves or arugula.
• Serve the Elephant Hill “Sea” Viognier at 14–16 °C with this dish.

SIDE DISHES:

• Mixed fall salad with walnut oil vinaigrette.
• Other types of cheese on a small board—such as Pecorino or Manchego.
• A small bowl of extra honey for dipping.

Nutrition

Calories: 520kcalCarbohydrates: 42gProtein: 16gFat: 31g

Keyword Elephant Hill, Figs, Gorgonzola, Grilled Bread, Hawke’s Bay, Honig, Late Summer, New Zealand, Quick recipe, Vegetarian, Viognier, Walnuts

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