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Gegrilltes Brot mit Gorgonzola, Feigen und Walnüssen auf einem Holzbrett, daneben Honig, Salat und ein Glas Elephant Hill Sea Viognier aus Hawke's Bay, Neuseeland, im mediterranen Garten mit Feigenbaum im Hintergrund

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
Cook Time 5 minutes
Total Time 15 minutes
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
  

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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