Gorgonzola And Fig Terrine Recipes

GORGONZOLA, FIG AND PECAN CHEESE TERRINE

Steps:

• Put the 1/2 cup quartered figs into a small saucepan along with the red wine and thyme. Let the mixture simmer over low heat for 15 minutes. Drain the figs, discard the thyme and wine and set the figs aside to cool.
• Put the cream cheese and butter into the bowl of a standing mixer and, using the paddle attachment, cream the mixture on medium until well blended, about 1 minute. Add the Gorgonzola, brandy and salt and beat 1 more minute. Take care not to overbeat or it won't set properly.
• Spray a 1 quart loaf pan with cooking spray and line the inside with plastic wrap. Spoon half of the cheese mixture into the pan and spread it evenly, making sure to get into the corners. Scatter the figs, pecans and chopped parsley on top evenly and cover with the remaining cheese. Give the pan a few sharp raps on a flat surface to settle the terrine, cover the top with plastic wrap and refrigerate for at least 6 hours.
• To remove the terrine from the pan, turn upside down on a flat surface and pull 1 end of the plastic wrap down. The terrine will slip out of the pan onto the top piece of plastic wrap. Slice and fan out on a platter garnished with greens. Garnish with the remaining 1/2 cup of figs, pecans and thyme. Serve with crackers.

GORGONZOLA FIG BITES WITH TOASTED ALMONDS

Steps:

• Preheat oven broiler. Trim stems from figs and remove a small slice from the bottom so they will stand upright. Make a half-inch cut in the top of each fig and then another perpendicular to the first cut so that there is a cross-shaped opening in the top of each fig.
• Place figs on a baking sheet and stuff some of the cheese into the top of each. Drizzle figs lightly with olive oil and grind some black pepper on top. Place in the oven and broil until the cheese bubbles, about two minutes. Remove and top each fig with almonds. Drizzle with honey if using and serve immediately.

FIG FOCACCIA WITH GORGONZOLA CHEESE

Steps:

• Preheat oven to 425°F. Roll out dough on work surface to 12x9-inch rectangle. Sprinkle 1/4 cup dried figs over center third of dough. Fold left side of dough over figs. Sprinkle with remaining 1/4 cup dried figs. Fold right side of dough over second layer of figs to cover. Using rolling pin, gently flatten dough to 12x7-inch rectangle; place on baking sheet. Arrange fig slices atop dough. Sprinkle with Gorgonzola cheese, then sugar and ground black pepper. Bake bread until golden brown and cheese melts, about 25 minutes. Serve bread warm.

ORANGE, FIG, AND GORGONZOLA SALAD

Steps:

• Combine lettuce, oranges, Gorgonzola cheese, and figs in a large bowl. Drizzle dressing over salad and toss to coat.

GORGONZOLA, FIG AND WALNUT TARTLETS

Steps:

• Heat oven to 425°F Unroll pie crust on flat surface. Using 2-inch cookie cutter, cut 24 rounds from pie crust, rerolling crust scraps if necessary. Gently press 1 round in bottom and up side of each of 24 ungreased mini muffin cups.
• In small bowl, mix figs, brown sugar, cinnamon and walnuts. Spoon slightly less than 1 teaspoon fig mixture into each cup. Break up any larger pieces of cheese. Top each tartlet with slightly less than 1 teaspoon cheese.
• Bake 7 to 11 minutes or until bubbly and golden brown. Remove tartlets from pan to serving plate. Drizzle tartlets with honey. Serve warm.

CROSTINI WITH GORGONZOLA AND FIGS

Steps:

• Preheat broiler. Arrange baguette slices on baking sheet. Broil until lightly toasted on 1 side.
• Mash crumbled Gorgonzola and 1 tablespoon butter in small bowl until smooth. Spread Gorgonzola mixture evenly over untoasted side of baguette slices. Top with figs. Drizzle oil over figs. Broil until Gorgonzola mixture bubbles around edges, about 3 minutes. Transfer crostini to platter and serve.