Fichi e Gorgonzola Crostini
These crostini balance sweet fresh figs, creamy Gorgonzola, floral honey, and crunchy walnuts over warm toasted bread. Peppery rocket adds freshness, making each bite rich, crisp, and bright at once.
Ingredients
Crostini base
- 120 grustic bread, sliced into 8 pieces
- 10 mlextra-virgin olive oil
Topping
- 4 medium (about 240 g)fresh figs, quartered
- 60 gGorgonzola dolce
- 25 gwalnuts, roughly chopped
- 15 mlhoney
- 20 grocket
- 1 gfreshly ground black pepper
Instructions
- 1
Preheat a grill pan, frying pan, or broiler. Brush the sliced bread on both sides with the olive oil. Quarter the figs, chop the walnuts, crumble the Gorgonzola, and wash and dry the rocket.
- 2
Toast the bread for 1-2 minutes per side until golden and crisp at the edges but still slightly tender in the center; this helps it hold the topping without becoming hard.
- 3
Arrange the warm crostini on a plate and scatter over the Gorgonzola so it softens slightly from the heat. Top with the fig quarters and chopped walnuts.
- 4
Drizzle with the honey, add the rocket, and finish with black pepper. Serve immediately while the crostini are crisp and the cheese is creamy.
Nutrition per serving
Notes
- •Choose ripe but firm figs so they hold their shape on the crostini.
- •If you like, briefly toast the walnuts in the dry pan for 30-60 seconds for deeper flavour.
- •A mild Gorgonzola dolce is best here; a stronger aged Gorgonzola can overpower the figs.
- •These crostini work well as a starter, aperitivo bite, or light lunch with a simple salad.
Background
Pairing figs with blue cheese and honey is a classic combination in northern and central Italy, where ripe seasonal fruit is often served with regional cheeses. Crostini are a traditional Italian way to turn simple bread toppings into elegant antipasti, especially for casual entertaining.
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