La Dolce Gorgonzola with Fresh Cherry Compote Recipe Courtesy of Executive Chef Leslie Mackie, Macrina Bakery & Cafe, Seattle, WA, www.macrinabakery.com

Serves 4

8 Oz Gorgonzola Dolce
2 Cups Fresh Cherries (Bing and Rainier)
1 1/2 Tbsp Sugar
1 1/2 Tbsp White Wine
1 Tspn Fresh Lemon Zest
3/4 Cup Roasted Walnuts
1 Tspn Fresh Oregano
1 Lb Macrina Rustic Baguette
1/2 Cup Extra Virgin Olive Oil
Kosher Salt and Pepper, to Taste

Divide Gorgonzola into four pieces. Arrange on four salad size plates. Pit cherries and cut in halves. Place cherries in a small sauté pan and combine with sugar and white wine. Cook for 3 minutes, dissolving sugar and slightly warming the cherries. Toss cherries with the walnuts, lemon zest and coarsely chopped oregano. Season with kosher salt and fresh cracked black pepper. Spoon compote on to plate and serve with 3 slices of fresh baguette or crostini.