8 oz CasArrigoni Gorgonzola Dolce DOP

4 oz mascarpone

2 tbsp heavy cream

1 cup dried Black Mission figs, stemmed and quartered

½ cup fresh orange juice

1 tbsp aged balsamic vinegar

3 tbsp honey

1 orange, peel removed in one wide strip

⅓ cup walnuts, roughly chopped

1 tsp fresh thyme leaves

8 slices country bread, ¾-inch thick

2 tbsp extra-virgin olive oil

½ tsp flaky sea salt

¼ tsp freshly cracked black pepper

1 garlic clove, halved

1. Toast the walnuts. Dry skillet, medium heat, 3 minutes, shaking. Tip onto a plate so they stop cooking.

2. Build the compote. Combine figs, orange juice, balsamic, 1 tbsp honey, and orange peel in a small saucepan. Simmer over medium 6–8 minutes, stirring once or twice, until figs are plump and liquid is glossy and syrupy. Pull the orange peel. Hold warm.

3. Whip the cheese. Gorgonzola, mascarpone, and 2 tbsp cream into the food processor. Pulse, then run 30–45 seconds, scraping once, until silky and pale lavender. Add a splash more cream if a looser consistency is wanted.

4. Grill the bread. Brush bread with olive oil, grill (or pan-toast) about 90 seconds per side until charred and crisp. Rub each slice while hot with the cut side of the garlic clove.

5. Plate the river. Dollop the whipped gorgonzola onto a wide low platter. Use the back of a spoon to drag it into a long swoosh, leaving a shallow channel down the center. Spoon warm compote into the channel. Scatter walnuts. Drizzle remaining 2 tbsp honey. Scatter thyme. Finish with flaky salt and cracked pepper. Bread around the edge. Serve immediately.

Tip: The whip is the whole dish. Pull the Gorgonzola to room temperature first, then run the processor a full 30–45 seconds until it turns from crumbly to silky pale lavender. A splash more cream loosens it if you want a softer spread.