Best Gorgonzola Cheese Fig And Pecan Cracker Spread Recipes

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

Gorgonzola, Fig and Pecan Cheese Terrine image

Provided by The Hearty Boys

Categories appetizer

Time 6h45m

Yield about 20 servings

Number Of Ingredients 11

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-Pear Toasts image

Provided by Sandra Lee

Categories appetizer

Time 25m

Yield 40 pieces

Number Of Ingredients 7

1 baguette, cut into 1/4-inch-thick slices
2 tablespoons extra-virgin olive oil
1 8-ounce package cream cheese
4 ounces crumbled gorgonzola cheese
2 15-ounce cans sliced pears in juice, drained
1/2 cup candied pecans, chopped
2 tablespoons finely chopped fresh parsley

Steps:

Preheat the oven to 400 degrees F. Lightly brush 1 side of each baguette slice with olive oil. Place the slices on a baking sheet and toast 5 to 7 minutes, or just until beginning to brown. Let cool.
Meanwhile, in a small bowl, combine the cream cheese and gorgonzola cheese, stirring until well mixed. Spread the toasts with the cheese mixture. Top with the pear slices and chopped candied pecans. Sprinkle with the parsley.