Tested till perfect Gorgonzola and Black Mission Fig Cups
Photography by Leila Ashtari

Gorgonzola and Black Mission Fig Cups

Simple to make but with spectacular flavour, this hors d'oeuvres was inspired by Nigel Didcock of the Granite Club in Toronto. If Black Mission figs are unavailable, use any other fresh fig.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2005

  • rating starrating starrating starrating starrating star
  • Portion size 24


  • 3/4 cup 3/4cupgorgonzola cheese, softened (about 6 oz/175 g)
  • 2 tbsp 2tbspwhipping cream
  • 2 2fresh Black Mission figfresh Black Mission figs
  • 1 tbsp 1tbspport
  • 2 tsp 2tspmaple syrup
  • 1 pkg (1.4 o/40 g) 1pkg (1.4 o/40 g)1-inch (2.5 cm) croustade cups
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In small bowl, mash Gorgonzola with cream until smooth; set aside.

Cut figs into 12 wedges each; place in shallow dish. Add port and maple syrup; stir to coat. Let stand for 10 minutes. (Make-ahead: Cover and refrigerate cheese and figs separately for up to 24 hours; let stand at room temperature for 30 minutes before continuing.)

Using spoon or piping bag with large star tip, fill each croustade cup with mounded 1 tsp (5 mL) of the cheese mixture; top with fig wedge.

Additional information :

Gorgonzola and Dried Fig Cups: Follow recipe except place port, maple syrup and dried figs in microwaveable bowl; microwave at high until hot, about 20 seconds. Let stand for 10 minutes.

Tip: You can also use a baguette, thinly sliced and toasted, instead of the croustade shells.

Nutritional Information Per piece: about

cal 47 pro 2g total fat 3g sat. fat 2g
carb 2g fibre 0 chol 10mg sodium 149mg

% RDI:

calcium 5 iron 1 vit A 3 folate 2
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