HONEY AND GORGONZOLA PIQUANT TERRINE WITH BALSAMIC GLAZE

Honey and Gorgonzola Piquant Terrine with Balsamic GlazeHoney and Gorgonzola Piquant Terrine with Balsamic Glaze

If you follow this site, you know how much I like cheese and that, of all cheeses l like Gorgonzola the most.  I easily find Gorgonzola dolce here in Sydney, which is the creamier and milder version of it, but to come across the piquant version… well, that’s much harder.  So when I saw it at the shops, I got quite excited and bought a piece.  Apart from eating it plain, I decided I wanted to make something else with it, something more special and elegant.  That’s when I bumped into this amazing recipe.  This is one of those recipes that you can whip up in a matter of 5 minutes (yes, I am not kidding you!) and serve it for a classy dinner party (or a family picnic)!  I also made a balsamic vinegar reduction to serve with it, as I think it complements the sweet and spicy flavour of the terrine really well.  Serve it with some crusty bread and you will have a fantastic appetiser!  Enjoy!

Honey and Gorgonzola Piquant Terrine with Balsamic Glaze

HONEY AND GORGONZOLA PIQUANT TERRINE WITH BALSAMIC GLAZE
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetiser
Cuisine: Italian
Ingredients
Terrine
  • 250 gms – 8.8 oz. Gorgonzola piquant, roughly chopped
  • 125 gms – 4.4 oz. butter, melted
  • 50 gms – 1.75 oz. honey
Balsamic Glaze
  • 80 ml – 2. 8 oz. balsamic vinegar
  • 80 gms – 2.8 oz. honey
Instructions
Terrine
  1. Put the gorgonzola piquant in the bowl of an electric mixer and blend it for a couple of seconds.
  2. Add the melted butter and honey and mix for a few seconds or until you obtain a smooth cream.
  3. Line a mould with cling wrap and pour the cheese cream into it. Cover with some more cling wrap and refrigerate it until it hardens.
Balsamic Glaze
  1. Combine the balsamic vinegar and honey in a sauce pan and put them on the fire.
  2. Stir and bring to a boil. Let it simmer for a few minutes or until the glaze thickens and becomes like syrup.
  3. Serve the terrine with some crusty bread and top it with some of the balsamic glaze.

Honey and Gorgonzola Piquant Terrine with Balsamic Glaze

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Comments

  1. says

    Funny, it’s just the opposite here in the US: relatively easy to find the piccante kind, harder to find gorgonzola dolce (although I did spy it at the supermarket yesterday…)

    Anyway, this looks delightful! And I love the color.

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