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.
Servings: 24
Ingredients:
Photo: Gorgonzola and Black Mission Fig Cups
| Nutritional Info | |
| Per piece: about | - |
| cal | 47 |
| pro | 2 g |
| total fat | 3 g |
| sat. fat | 2 g |
| carb | 2 g |
| fibre | trace |
| chol | 10 mg |
| sodium | 149 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 1% |
| vit A | 3% |
| folate | 2% |
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3/4 cup (175 ml) Gorgonzola cheese, softened (about 6 oz/175 g)
2 tbsp (25 mL) whipping cream
2 fresh Black Mission figs
1 tbsp (15 mL) port
2 tsp (10 mL) maple syrup 10 mL
1 pkg (1.4 oz/40 g) 1-inch (2.5 cm) croustade cups
Preparation:
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
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Variation
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.
Source
Canadian Living Magazine: December 2005
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For more ideas on cooking with Real Cream, click here |
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