| Level: | Intermediate |
| Total: | 6 hr 45 min |
| Prep: | 30 min |
| Inactive: | 6 hr |
| Cook: | 15 min |
| Yield: | about 20 servings |
Ingredients
- 1/2 cup dried Mission figs, quartered, plus 1/2 cup for garnish
- 1 cup dry red wine
- 1 sprig fresh thyme, plus 1 bunch for garnish
- 1 pound cream cheese, at room temperature
- 1 1/2 sticks butter, at room temperature
- 8 ounces crumbled gorgonzola
- 2 tablespoons brandy
- 1 teaspoon salt
- 1/2 cup toasted pecan pieces, plus 1/2 cup for garnish
- 2 tablespoons flat leaf parsley, chopped
- Mesclun and frisee greens, for garnishing
Instructions
- Put the 1/2 cup quartered figs into a small saucepan along with the red wine and thyme. Let the mixture simmer over low heat for 15 minutes. Drain the figs, discard the thyme and wine and set the figs aside to cool.
- Put the cream cheese and butter into the bowl of a standing mixer and, using the paddle attachment, cream the mixture on medium until well blended, about 1 minute. Add the Gorgonzola, brandy and salt and beat 1 more minute. Take care not to overbeat or it won’t set properly.
- Spray a 1 quart loaf pan with cooking spray and line the inside with plastic wrap. Spoon half of the cheese mixture into the pan and spread it evenly, making sure to get into the corners. Scatter the figs, pecans and chopped parsley on top evenly and cover with the remaining cheese. Give the pan a few sharp raps on a flat surface to settle the terrine, cover the top with plastic wrap and refrigerate for at least 6 hours.
- To remove the terrine from the pan, turn upside down on a flat surface and pull 1 end of the plastic wrap down. The terrine will slip out of the pan onto the top piece of plastic wrap. Slice and fan out on a platter garnished with greens. Garnish with the remaining 1/2 cup of figs, pecans and thyme. Serve with crackers.
Nutrition Facts
| Serving Size | 1 of 20 servings |
| Calories | 215 |
| Total Fat | 20 g |
| Saturated Fat | 11 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 4 g |
| Cholesterol | 52 mg |
| Sodium | 215 mg |
Reviews
This was a huge hit – I thought it tasted great and I made 1/3 recipe for 4 people for an appetizer and they ate it all and all raved! Beware, if you cut it down, watch the simmering pot – the wine all evaoprated – you will need more than the smaller portion would call for. Also, it is key to use quality ingredients. If you use bad wine, or tasteless gorgonzola, you will be disappointed. I forgot the parsley, but was very happy with the outcome.
This is the recipe that is requested at every party I am inivited to. Everyone is writing the recipe down on every napkin and on every scrap of paper they can find in their purse.
This made such a lovely presentation and was a big crowd pleaser. This is a great make ahead appetizer for a crowd.
I made the terrine as an appetizer for an “absinthe tasting” party and got rave reviews. Except for adding more figs and pecans, I followed the recipe. It was quite simple to make and because I was having a complete dinner party, made the terrine several days in advance and froze it in the loaf pan. I thawed it out the day before and it was perfect. In presenting the terrine I cut several slices and then cut each slice in thirds to allow a perfect portion to put on crackers and then left about half of the terrine whole. I’ve had requests for the recipe and will definitely make this again myself!
I miss the Hearty Boys show! This is my favorite stand-by for an appetizer. I’m lazy, so I mix all the ingredients together and make a log that I roll in pecan bits. Great flavor and always a hit.
This is one appetizer that always is a hit at parties. I usually add more figs and pecans. Everything else I follow exactly. It is my ‘go to’ app, and it never disappoints!
Split the recipe in two and used to mini-bread loaf pans to make two smaller terrines. They were delicious! Making this as an appetizer for Thanksgiving dinner with a fruit compote to compliment the cheese.
I cut the recipe in half and used a smaller round container for the mold. I couldn’t find dried figs this time so I used fig jam. I also subbed low fat cream cheese for the regular. I really liked the fig jam and would make it that way again. Delicious!
Is was huge hit at several different family gatherings! Even my picky eaters LOVED IT!
I did use additional figs and chopped them into a smaller dice, as they expand in the red-wine reduction. The remaining wine- reduction I strained, added about 1/4 cup honey and served on the side.
I did use additional figs and chopped them into a smaller dice, as they expand in the red-wine reduction. The remaining wine- reduction I strained, added about 1/4 cup honey and served on the side.
I made this for a baby shower tea party. It was the absolute star of the show! I prepared it the day before so that it had plenty of time to sit in the refrigerator. It was creamy and rich tasting all the same time. I recommend this recipe to anyone looking to impress the crowd.