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
The recipe for an easy yet elegant appetiser: Honey and Gorgonzola Piquant Terrine with Balsamic Glaze.
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
-
Put the gorgonzola piquant in the bowl of an electric mixer and blend it for a couple of seconds.
-
Add the melted butter and honey and mix for a few seconds or until you obtain a smooth cream.
-
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.
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.
I’m not keen on gorgonzola but that sure makes a pretty colour which I have never seen in food before. Quite original.
Can you send me a couple of blocks of that! It looks amazing!