I wanted something different from the typical cheddar and wine spread. Something a little tangy and a little sweet, a little nutty and a little spicy. The port provides a nutty flavor and the quatres epices give it a nice warmth. —hardlikearmour
1/2 - 3/4 teaspoons
quatres epices (French four spice blend)
Remove rind from brie, it's okay if small pieces remain. Cut brie into 1/4 - 3/8 inch cubes. Place brie and gorgonzola in small mixing bowl and allow to come to room temperature, about 30 minutes.
Add remaining ingredients, starting with 1 teaspoon honey and 1/2 teaspoon quatres epices. Using hand mixer blend well. The mixture should be pretty creamy, but still have some texture. Taste and add more honey, spice, and salt if desired.
Transfer into serving bowl. Store covered and refrigerated. Remove from refrigerator an hour before serving. Serve with good quality crackers or sliced fruit, like fuyu persimmons, acidulated pears or apples or asian pears.
I am an amateur baker and cake decorator. I enjoy cooking, as well as eating and feeding others. I live in the beautiful Pacific Northwest with my husband and our menagerie. I enjoy outdoor activities including hiking, mushroom hunting, tide pooling, beach combing, and snowboarding.