Gorgonzola and Black Mission Fig Cups
Gorgonzola and Black Mission Fig Cups
Photography by Matthew Kimura
This recipe makes 24 servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 47 |
| pro | 2 g |
| total fat | 3 g |
| sat. fat | 2 g |
| carb | 2 g |
| fibre | 0 |
| chol | 10 mg |
| sodium | 149 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 1 |
| vit A | 3 |
| folate | 2 |
- Portion size: 24
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.
Ingredients
- 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
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 :
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
