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.

Nutrition · per serving

394kcal

11gProtein

40gCarbs

22gFat

5gFiber

2 servings

Ingredients

8 items

Crostini base

rustic bread, sliced into 8 pieces120 g

extra-virgin olive oil10 ml

Topping

fresh figs, quartered4 medium (about 240 g)

Gorgonzola dolce60 g

walnuts, roughly chopped25 g

honey15 ml

rocket20 g

freshly ground black pepper1 g

Tips

•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.

Steps

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.
120 g rustic bread, sliced into 8 pieces10 ml extra-virgin olive oil4 medium (about 240 g) fresh figs, quartered25 g walnuts, roughly chopped60 g Gorgonzola dolce20 g 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.
120 g rustic bread, sliced into 8 pieces
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.
60 g Gorgonzola dolce4 medium (about 240 g) fresh figs, quartered25 g walnuts, roughly chopped
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.
15 ml honey20 g rocket1 g freshly ground black pepper

Origin & History

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.

italian crostini fig gorgonzola vegetarian appetizer quick

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Steps

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.

120 g rustic bread, sliced into 8 pieces10 ml extra-virgin olive oil4 medium (about 240 g) fresh figs, quartered25 g walnuts, roughly chopped60 g Gorgonzola dolce20 g rocket

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.

120 g rustic bread, sliced into 8 pieces

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.

60 g Gorgonzola dolce4 medium (about 240 g) fresh figs, quartered25 g walnuts, roughly chopped

Drizzle with the honey, add the rocket, and finish with black pepper. Serve immediately while the crostini are crisp and the cheese is creamy.

15 ml honey20 g rocket1 g freshly ground black pepper