Best 3 Gorgonzola Cheese Fig And Pecan Cracker Spread Recipes

Welcome to a delightful culinary journey where flavors dance on your palate! Embark on an exploration of unique and delectable recipes that showcase the perfect harmony of sweet and savory. From the creamy indulgence of Gorgonzola cheese to the earthy notes of figs and the nutty crunch of pecans, each element in these recipes comes together to create a symphony of taste.

Indulge in the richness of Gorgonzola Cheese and Fig Spread, a tantalizing appetizer that pairs perfectly with crisp crackers. The creamy texture of the cheese blends seamlessly with the sweetness of the figs, while a hint of balsamic vinegar adds a touch of sophistication. For a sweet and savory twist, try the Fig and Prosciutto Bruschetta, where the salty prosciutto complements the sweetness of the figs and the tangy balsamic glaze.

For cheese lovers, the Gorgonzola and Pecan Cracker Spread is a must-try. The sharpness of the Gorgonzola is balanced by the sweetness of the pecans, creating a harmonious flavor profile. Spread it on your favorite crackers for an irresistible snack or appetizer.

And for a truly unique experience, venture into the realm of Gorgonzola Cheese Fondue. This indulgent dip is perfect for gatherings, where you can dip bread, vegetables, or even fruits into the creamy, flavorful cheese.

Embark on this culinary adventure and discover the perfect balance of sweet and savory in these exquisite recipes. Each one promises to tantalize your taste buds and leave you craving more!

Here are our top 3 tried and tested recipes!

GORGONZOLA, FIG AND PECAN CHEESE TERRINE

Gorgonzola, Fig and Pecan Cheese Terrine image

Provided by The Hearty Boys

Categories appetizer

Time 6h45m

Yield about 20 servings

Number Of Ingredients 11

Ingredients

1/2 cup dried Mission figs, quartered, plus 1/2 cup for garnish
1 cup dry red wine
1 sprig fresh thyme, plus 1 bunch for garnish
1 pound cream cheese, at room temperature
1 1/2 sticks butter, at room temperature
8 ounces crumbled gorgonzola
2 tablespoons brandy
1 teaspoon salt
1/2 cup toasted pecan pieces, plus 1/2 cup for garnish
2 tablespoons flat leaf parsley, chopped
Mesclun and frisee greens, for garnishing

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

Gorgonzola Fig Bites With Toasted Almonds image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 6

Ingredients

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.

SAVORY GORGONZOLA SPREAD

Savory Gorgonzola Spread image

Cream cheese, Gorgonzola, green onions and mint are blended in a food processor for a distinctive spread to serve with bread, bagels or crackers.

Provided by My Food and Family

Categories Herbs

Time 10m

Yield 12 servings, 2 Tbsp. each

Number Of Ingredients 4

Ingredients

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup ATHENOS Crumbled Gorgonzola Cheese
2 green onions, sliced
2 Tbsp. chopped fresh mint

Steps:

Place all ingredients in food processor container fitted with steel blade; cover. Process until blended but not smooth.
Serve with crusty French bread, bagels or woven wheat crackers.

Nutrition Facts : Calories 90, Fat 9 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 160 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 1 g, Protein 3 g

Tips:

When selecting Gorgonzola cheese for this recipe, choose a creamy and flavorful variety, such as Dolce or Piccante.
To ensure that the spread has a smooth consistency, be sure to let the cream cheese come to room temperature before mixing it with the other ingredients.
If you don't have a food processor, you can finely chop the figs and pecans by hand.
For a sweeter spread, add a tablespoon of honey or maple syrup.
Serve the spread immediately or store it in the refrigerator for up to 3 days.

Conclusion:

This Gorgonzola cheese, fig, and pecan cracker spread is an easy and delicious appetizer that is perfect for any occasion. It is creamy, flavorful, and has a touch of sweetness that makes it irresistible. Serve it with your favorite crackers, bread, or vegetables for a snack or party platter that is sure to impress.