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Author Notes: 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
Makes: 1 cup
ounces crumbled gorgonzola
tablespoons tawny port
1/2 - 3/4
teaspoons quatres epices (French four spice blend)
fine sea salt to taste
- 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.
- This recipe was entered in the contest for Your Best Dip
- This recipe was entered in the contest for Your Best Open House Dish