Gorgonzola Dolce with Figs and Port Canape
This sweet and savory appetizer with gorgonzola and figs will be a star on the hors d'oeuvres table.
- Yield: Makes 2 dozen
Photography: Sang An
Source: Martha Stewart Weddings, Spring 2002
- 6 ounces Gorgonzola dolce
- 4 ounces cream cheese, softened
- 24 slices of white bread
For the Port Sauce
- 1/2 cup ruby port
- 2 tablespoons honey
- 10 whole black peppercorns
- 2 whole cloves
For the Garnish
- 6 ripe figs, quartered
- 1 ounce mache
Combine port, honey, peppercorns, and cloves in a small saucepan; bring to a boil, and continue cooking until syrupy, 2 to 3 minutes. Set aside to cool.
Stir together cheeses; spread on bread with a small offset spatula.
Using a 2-inch round cutter, cut bread into rounds.
Top with figs, and drizzle with port sauce.
Garnish with mache, and serve.