• Thyme Honey. Bring the honey to a simmer in a small saucepan and add the thyme sprigs. Let sit off the heat for 15 minutes or more while grilling the figs and bread.
• Grilling the Figs. Start a charcoal fire in an outdoor grill or preheat a gas grill. Cut the figs in half and toss them in a small bowl with 2 teaspoons olive oil and the thyme leaves. Adjust the grill rack 4 inches from the fire. When the charcoal is ashed over and glowing or the gas grill is medium-hot, grill the figs quickly until they are heated through but not collapsed. 1 to 2 minutes on each side. Transfer them to a plate.
• Toasts. Cut 24 one-half inch thick slices from the bread and brush both sides lightly with olive oil. Toast the bread on both sides on the grill away from direct heat. Spread the cheese on the toasts and top them with the figs.
• Serving. Remove the thyme sprigs from the honey with a fork and discard them, then drizzle the warm thyme honey over the figs and toasts. Serve at once.
6 3-inch sprigs fresh English thyme
12 large ripe figs
2 tsp. extra-virgin olive oil, plus more for brushing
2 tsp. fresh thyme leaves
1 best quality artisian-style baguette
6 oz. Gorgonzola cheese, at room temperature
This article appears in October 2024.