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Ingredients
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Cheese & Toppings
Base & Bread
Optional Salad (to serve)
Method
Prep & Toast Bread
- 1
Preheat and slice
Preheat oven to 400°F (200°C). Slice the baguette or country bread into 1/2-inch thick slices and arrange them on a baking sheet in a single layer.
- 2
Brush and toast
Brush both sides of each bread slice lightly with the olive oil. Place the baking sheet in the oven and toast the slices for 6–8 minutes, flipping once halfway, until edges are golden and crisp. Remove and set aside.
Assemble Cheese Topping
- 3
Combine cheeses
In a medium bowl, gently fold together the crumbled Gorgonzola, shredded Fontina, and grated Parmesan until evenly combined. The Fontina will add meltiness, Parmesan will add salty nuttiness, and Gorgonzola will provide tang.
- 4
Top bread
Divide the cheese mixture evenly among the toasted bread slices, pressing lightly so the mixture adheres. Place the topped slices back on the baking sheet.
- 5
Bake to melt
Return the baking sheet to the oven and bake at 400°F (200°C) for 5–7 minutes, or until the Fontina is melted and the edges of the cheese are bubbling and lightly golden. Watch closely to avoid burning the Gorgonzola.
Finish & Garnish
- 6
Garnish
Remove the toasts from the oven. Drizzle each toast with about 1/2 teaspoon of honey (adjust to taste). Sprinkle the toasted walnuts and fresh thyme leaves evenly across the toasts, then grind a little freshly cracked black pepper over the top.
- 7