Balsamic Plums and Gorgonzola

Ingredients (makes about 12 pintxos)

• 1 baguette, sliced into 12 rounds
• Olive oil (for brushing)
• 120–150 g gorgonzola dolce
• 3–4 ripe plums, sliced into wedges
• 2 tbsp butter
• 2 tbsp blackberry & thyme balsamic (or blackberry balsamic + pinch of dried thyme)
• 1 tsp honey (optional, for balance)
• Fresh thyme leaves (for garnish)
• Pinch of salt

Method

1. Brush baguette slices lightly with olive oil, and toast under a grill or in a pan until golden.
2. In a small pan, melt the butter over medium heat.
3. Add plum halves and a pinch of salt; cook 3–4 minutes until they soften slightly.
4. Add the blackberry–thyme balsamic and simmer 1–2 minutes until syrupy. Add honey if you want extra sweetness.
5. Remove from heat and let cool slightly.
6. Spread a generous amount of gorgonzola on each toasted baguette slice.
7. Top with a warm balsamic-glazed plum wedge.
8. Finish with a few fresh thyme leaves.