Friday, September 19, 2008
Smooth, soft and luscious
Each nibble guarded
Figs stuffed with Gorgonzola and Walnuts – makes 24 pieces
21 figs - cut in half
1/4 pound gorgonzola cheese
1 tablespoon chopped chives
2 tablespoons chopped walnuts
1/4 teaspoon ground black pepper
1/2 cup balsamic vinegar
In the bowl of a food processor, fitted with the steel blade, place the gorgonzola cheese and chives, and blend to smooth.
Remove from the gorgonzola from the bowl of the food processor to a work bowl, and mix in the walnuts.
Place a small dollop of the cheese mixture in the center of each fig, Refrigerate for 15 to minutes to firm the cheese.
In a one cup sauce pan heat the balsamic vinegar to reduce by half. Drizzle some of the reduction over each half, and serve cold.