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.
- Portion size 24 servings
- Credits : Canadian Living Magazine: December 2005
- 3/4 cups gorgonzola cheese softened (about 6 oz/175 g)
- 2 tablespoons whipping cream
- 2 fresh Black Mission figs
- 1 tablespoon port
- 2 teaspoons maple syrup
- 1 pkg (14 o/40 g) croustade cups
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.
Nutritional facts <b>Per piece:</b> about
- Sodium 149 mg
- Protein 2 g
- Calories 47.0
- Total fat 3 g
- Cholesterol 10 mg
- Saturated fat 2 g
- Total carbohydrate 2 g
- Iron 1.0
- Folate 2.0
- Calcium 5.0
- Vitamin A 3.0