Gorgonzola And Fig Terrine Recipes

BROILED FIG AND GORGONZOLA FINGER SANDWICHES

Steps:

• Preheat the oven to 350 degrees. Brush broth sides of the bread slices with olive oil and place on a baking sheet. Place the baking sheet in the oven and bake for 5 minutes. Turn the bread slices over and bake for another 5 minutes, or until toasted. Remove from the oven and cool. Preheat the broiler to high. Place each of the fig halves on a slice of toasted bread. Season with salt and pepper. Top with 1 ounce of crumbled gorgonzola. Place on a baking sheet. Broil the fig and gorgonzola sandwiches for 1 minute, or just until the cheese begins to melt. Remove from the oven and sprinkle with toasted walnuts. Top each sandwich with another slice of bread. Serve.

ROASTED STUFFED FIG WITH GORGONZOLA

Steps:

• Freeze the grape slices until frozen, about 30 minutes.
• Preheat the oven to 350 degrees F.
• Put the Gorgonzola and mascarpone in a bowl and mix with an electric hand mixer until combined. Fill a disposable pastry bag with the cheese mixture and snip the tip about 1/2 inch from the end.
• Remove the top third from each fig and place upright on a small baking sheet. Add the walnuts and roast until the figs are soft and beginning to caramelize and the walnuts are toasty, about 10 minutes.
• Heat a saute pan over medium heat and add a splash of olive oil. Add the prosciutto and saute until crispy, about 5 minutes. Add a splash of red wine vinegar and remove from the heat.
• Finely chop the walnuts. Pipe a heaping amount of the cheese mixture into each fig. Roll the tops in chopped walnuts. Top with crispy prosciutto pieces. Stick a frozen grape slice in each.

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.

GORGONZOLA AND FIG TERRINE

Steps:

• combine 1/3 of jam, port and orange peel in sauce pan simmer to mix, and let cool. should still be jam consistency. Line small loaf pan with foil. Beat gorgonzola and cream cheese to blend. spread 1/2 c cheese mixture on bottom of loaf pan. spread with fig jam (1/4 c?) another 1/2 c of cheese, another 1/4 c jam and rest of cheese. cover with plastic wrap and chill at least 4 hours. Remove from fridge 30 min before serving. Unwrap, and invert onto serving platter, removing pan. Run spatula under hot water, dry, and use to smooth edges of terrine if necessary. Drizzle port syrup over terrine, garnish with toasted walnuts and serve with crackers.