Best Gorgonzola Fig And Pecan Cheese Terrine Recipes

Gorgonzola Fig Bites With Toasted Almonds image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 6

6 small fresh figs
2 Tbs. gorgonzola or another blue cheese
2 tsp. olive oil, preferably extra virgin
freshly ground black pepper to taste
2 Tbs. slivered almonds, toasted or 6 whole Marcona almonds, chopped
2 tsp. honey, optional

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 Cheese, Fig and Pecan Cracker Spread image

Provided by Ms Delicious Dish

Categories Spreads

Time 8h35m

Yield 20 serving(s)

Number Of Ingredients 11

1/2 cup dried mission figs (Quartered)
1 cup red wine
1 sprig fresh thyme
1 lb cream cheese (Room Temp)
3/4 cup butter (Room Temp)
8 ounces gorgonzola (Crumbled)
2 tablespoons brandy
1 teaspoon salt
1/2 cup pecan pieces (Toasted)
2 tablespoons flat leaf parsley (Chopped)
1 (15 ounce) box whole wheat crackers

Steps:

Put the figs in a saucepan with red wine and thyme. Simmer 15 minutes, drain, and discard thyme and wine. Let figs cool while preparing cheese.
Mix cream cheese and butter with electric mixer, until well blended, 1 minute. Add gorgonzola, brandy, and salt. Beat one more minute. Do not over-beat or the cheese will not set properly.
Spray a bread pan with cooking spray. Line inside of pan with plastic wrap. Spoon half of the cheese mixture into the pan, spread it flat and make sure it gets into the corners. Sprinkle with figs, pecans, and parsley. Cover with remaining cheese. Bang the pan on the counter a few times to settle everything into place. Cover the top with plastic wrap and refrigerate overnight.
When ready to serve, remove from pan and place on a platter being sure to remove plastic wrap. Decorate with additional Figs, Thyme, Pecans, and/or Parsley.
Serve with your favorite crackers (we like the Whole Wheat Ritz Crackers).

Nutrition Facts : Calories 317.5, Fat 23.8, SaturatedFat 12.4, Cholesterol 51.8, Sodium 532.9, Carbohydrate 18.7, Fiber 2.9, Sugar 2.2, Protein 6.5

Broiled Fig and Gorgonzola Finger Sandwiches image

Provided by Food Network

Categories appetizer

Yield 18 finger sandwiches

Number Of Ingredients 7

1 loaf French bread, sliced into 1/4 inch thick slices
Olive oil
9 fresh figs, sliced in half
Salt
Freshly ground black pepper
18 ounces Gorgonzola cheese, crumbled
1 cup toasted walnuts, chopped

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.