Sweet Gorgonzola with Roasted Figs and Honey
Serving cheese as dessert, or just before dessert, is a delightful European tradition. Select Gorgonzola Dolcelatte (meaning sweet milk) at its peak of ripeness, not Mountain Gorgonzola, which is a salty version best for antipasto or insalata.
Rather than simply serving cheese and crackers along with a bowl of fresh fruit, transform this into a presentation plate for each person. It's beautiful and everyone loves luscious figs and cheese with peppery arugula and sweet honey. Serving a dessert wine, such as Malvasia or Recioto di Soave, completes this extraordinary balance of classic Italian flavors.
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4
firm, ripe figs
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extra-virgin olive oil
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8
ounces Gorgonzola Dolcelatte, rind removed, slice into 4 sections
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mild honey (acacia, clover, leatherwood, wildflower)
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arugula leaves
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4-8
slices walnut bread, Italian bread, challah or other sweet bread
2. Meanwhile on each serving plate: Arrange a slice of Sweet Gorgonzola. Cut an X into the top of each fig and fold back the corners or split in half, then transfer a baked fig onto each plate. Garnish with a light drizzle of honey and arugula leaves. Serve with your favorite bread.
