The cheese board at the end of a northern Italian meal often includes a small pot of something sweet alongside the cheese. This is not dessert. It is the savory course extended by one layer of contrast.
Gorgonzola dolce, the younger milder style, is the right call here. The piccante overpowers. The fig preserve pulls the pungency into balance. A walnut half on top adds the last note.
This works as an opener before dinner or a closer after. Either way it takes ten minutes, and the combination is difficult to argue with.
Set servings and units first. You can change them anytime.
Preheat the oven to 450°F.
Slice the bread into pieces roughly 1/3 in thick. Arrange on a baking tray.
Toast in the oven for 2 to 3 minutes until the surface is crisp and the edges are just beginning to color. Do not let them go brown.
Remove from the oven. Working quickly while the bread is still hot, place a few cubes of gorgonzola dolce on each slice. Leave for 30 to 60 seconds so the cheese begins to soften.
Spread the softened gorgonzola gently with a knife across the surface.
Spoon a small amount of Gusta fig preserve onto each crostino, about 1 tsp per piece.
Top each with a walnut half.
Drizzle a few drops of honey over each piece.
Serve immediately while still warm.
You made Crostini con Gorgonzola e Confettura di Fichi. Time to eat.
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Apply the preserve after spreading the gorgonzola while the cheese is still warm. It melts slightly into the edges, which is the right result. Use less honey than you think: the preserve is already sweet. Sweet gorgonzola dolce is required here; the piccante overpowers.
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