Gorgonzola and Fig Terrine

Looking for something to serve for a large crowd? How about something that's a little fancier than your standard cheeseball? Well, here you go. 

Even if you don't like blue cheese, you still may like this recipe. It's sweet and savory, all in one bite. Perfect for a dinner party or a large gathering. 

Gorgonzola and Fig Terrine

• 1 cup dried figs, quartered
• 1 cup red wine (Pinot Noir is perfect)
• 2 sprigs fresh thyme
• 1 sprig fresh sage plus 1 tablespoon chopped sage
• 1 pound cream cheese, at room temperature
• 1 1/2 sticks unsalted butter, at room temperature
• 8 ounces crumbled Gorgonzola cheese
• 2 tablespoons bourbon or brandy
• 1 teaspoon Kosher salt
• 1 cup toasted pecan or walnut pieces
• 2 tablespoons flat leaf parsley, chopped

Place the figs in a saucepan with the red wine, thyme, and sprig of sage. Simmer for 15 minutes over low heat. Drain and discard the thyme, sage, and wine. Set the figs aside to cool.

Put the cream cheese and butter in a mixing bowl and mix until well blended. Add the Gorgonzola, bourbon, and salt. Mix for 1 minute. Don't over mix, though.

Spray a 1 quart loaf pan with cooking spray. Line the inside with plastic wrap and spray the plastic wrap. Mix together the figs, chopped sage, pecans, and parsley. Spread 1/2 of the cheese mixture in the pan. Scatter half of the fig mixture on top and spread the remaining cheese over the figs. Cover with plastic wrap and refrigerate for 6 hours. Refrigerate the remaining fig mixture until ready to serve.

Remove terrine from pan and place on serving platter. Garnish with remaining fig mixture. Serve with crackers and sliced pears. 

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