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Gorgonzola Dolce with fermented figs & walnuts

Creamy Gorgonzola Dolce combines with fruity, fermented figs and crunchy walnuts to create a sensual cheese highlight. The combination of mildly spicy, sweet and sour and nutty brings a modern food pairing that convinces with complexity and surprising aromas. Perfect as a starter, for the cheese platter or an exclusive snack - especially with a carefully selected orange wine!
Print Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Fermentation at least 24 hours 1 day
Total Time 1 day 40 minutes
Course Appetizer, Dessert, Plate, Snack
Cuisine French, Italian, modern
Servings 2 Persons
Calories 520 kcal

Cooking utensils

  • 1 Cutting board & knife
  • 1 Mason jar for fermentation
  • 1 small bowl
  • 1 Baking paper (for the nuts)
  • 1 Platter

Ingredients
  

For the cheese base

  • 120 g Gorgonzola Dolce in one piece
  • 6 fresh figs or dried, soft
  • 40 g Walnut kernels
  • 1/2 tsp sea salt
  • 200 Ml Water
  • 2 tbsp apple cider vinegar
  • 1 tsp honey
  • 1 tbsp sugar

For the garnish

  • Fresh thyme leaves
  • Crispy baguette or ciabatta

Preparation
 

Fermenting figs

  • Place fresh or dried, finely chopped figs in a sterile jar with water, vinegar, salt, honey and sugar, close tightly.
  • Leave to ferment at room temperature for at least 24 hours.

Caramelize walnuts

  • Spread the walnuts on baking paper, roast with a little sugar in the oven at 180°C for 8–10 minutes.

Serving Gorgonzola

  • Portion the cheese on a platter, top with drained fermented figs and walnuts.
  • Sprinkle with fresh thyme, serve with bread.

Recommended Accompaniments

  • Crispy sourdough bread
  • Pear slices
  • Arugula salad with olive oil

Nutritional values per portion

Calories: 520kcalCarbohydrates: 34gProtein: 14gFat: 32g
Keyword Cheese platter, fermented figs, Gorgonzola Dolce, Orange Wine, Walnuts, Wine accompaniment
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