FICHI E GORGONZOLA AL MIELE (figs and gorgonzola with honey and pistachios, for four)

“Blue-veined Gorgonzola can be stagionato, aged or sharp, or dolce, sweet or mild. Either type is good with figs and honey, or you can substitute another Italian cheese, such as Lombardy’s mild Taleggio.” Michele Scicolone

8 to 12 ripe black or green figs

about ½ pound Gorgonzola cheese, rind trimmed, at room temperature

¼ cup chestnut or other flavorful honey

¼ cup chopped pistachios

1. Score the skin of each fig in 4 or 5 places from the stem end to about halfway to the base. Using a small knife, gently pull the skin down, leaving it attached at the base so that it resembles the petals of a flower.

2. Cut the cheese into 4 wedges. Arrange the figs and cheese on 4 serving plates.

3. Drizzle the honey over the cheese, then sprinkle the cheese with the nuts. Serve at once.

from Michele Scicolone, Savoring Italy, (Williams Sonoma)