Be the first to Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 1/4 cup mild or medium-strength honey, such as clover or blackberry
- 6 (3-inch) sprigs fresh English thyme
- 12 large ripe figs
- 2 teaspoons extra-virgin olive oil, plus more for brushing
- 2 teaspoons fresh thyme leaves
- 1 best-quality artisan-style baguette
- 6 ounces Gorgonzola cheese, at room temperature
Preparation:
Simmer honey in small saucepan, and add thyme sprigs. Let cool for 15 minutes or more while grilling the figs and bread.
Start a charcoal fire in an outdoor grill or preheat a gas grill. Cut figs in half, and toss them in a small bowl with 2 teaspoons olive oil and thyme leaves. Set grill rack 4 inches from fire. When the charcoal is ashed over and glowing, or the gas grill is medium-hot, grill figs quickly until they are heated through but not collapsed, 1 to 2 minutes on each side. Transfer to a platter.
Cut 24 1/2-inch-thick slices from the bread, and brush both sides lightly with olive oil. Toast bread on both sides on the grill away from direct heat. Spread Gorgonzola cheese on toast, and top with figs.
Remove thyme sprigs from honey with a fork and discard, then drizzle honey over figs and toast slices. Serve at once.
Yield: 8 to 12 servings
Recipe Source: The Herbfarm Cookbook by Jerry Traunfeld (Scribner)
Reprinted with permission.
Start a charcoal fire in an outdoor grill or preheat a gas grill. Cut figs in half, and toss them in a small bowl with 2 teaspoons olive oil and thyme leaves. Set grill rack 4 inches from fire. When the charcoal is ashed over and glowing, or the gas grill is medium-hot, grill figs quickly until they are heated through but not collapsed, 1 to 2 minutes on each side. Transfer to a platter.
Cut 24 1/2-inch-thick slices from the bread, and brush both sides lightly with olive oil. Toast bread on both sides on the grill away from direct heat. Spread Gorgonzola cheese on toast, and top with figs.
Remove thyme sprigs from honey with a fork and discard, then drizzle honey over figs and toast slices. Serve at once.
Yield: 8 to 12 servings
Recipe Source: The Herbfarm Cookbook by Jerry Traunfeld (Scribner)
Reprinted with permission.
