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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


  1. 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.
  2. Stir together cheeses; spread on bread with a small offset spatula.
  3. Using a 2-inch round cutter, cut bread into rounds.
  4. Top with figs, and drizzle with port sauce.
  5. Garnish with mache, and serve.

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