Walnut sauce and Gorgonzola belong together the way two strong things often do: the bitterness of the walnut cream softens the cheese's edge, and the cheese gives the sauce a richness it does not have on its own. On grilled bread, with a drizzle of honey, this is the kind of antipasto that gets eaten before anyone sits down.
Gorgonzola dolce is the right cheese here. It melts easily and does not overpower. If you can only find piccante, use half the amount and lean into the sharper contrast.
Set servings and units first. You can change them anytime.
Heat a ridged grill pan over high heat until very hot. Brush the bread slices lightly with olive oil on both sides. Grill for 1-2 minutes per side until deep char marks appear and the bread is crisp at the edges but still has a slight give at the center. Set aside.
While the bread is still warm, spread a generous layer of Gusta Walnut Sauce on each slice, going almost to the edges.
Tear or slice the Gorgonzola into 0.5 oz pieces and place one on top of each bruschetta. Slide under the grill or into a hot oven at 430°F for 1-2 minutes until the cheese softens and begins to melt at the edges. Watch closely.
Remove from the heat. Drizzle each bruschetta with honey. Strip the thyme leaves from the sprigs and scatter over the top.
Add a pinch of flaky salt and serve immediately while the cheese is still warm.
You made Bruschetta con Salsa di Noci e Gorgonzola. Time to eat.
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Gorgonzola dolce, not piccante. Piccante holds its shape under heat but does not melt into the bread the same way. If you can only find piccante, use half the amount and accept the sharper result. The honey is not optional here: it balances the bitterness of the walnut and the edge of the cheese. Use something floral (acacia) or dark (chestnut) rather than generic.
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