208749 fig pecan cheese terrine Recipes

fresh figs, gorgonzola cheese, crumbled, olive oil, brown sugar, balsamic vinegar, picked watercress leaves

figs, blue cheese to your taste, chopped nuts (i like walnits with this dish), honey

flour tortillas , 18-20cm, blue cheese, mozzarella cheese, fresh figs, sliced thinly (used dried if fresh isnt available), prosciutto

fresh figs, goat cheese, softened, grape leaves, drained and rinsed, honey

frozen puff pastry sheet (from a 17 1/4-oz package), thawed, firm-ripe fresh figs (1 1/2 lb), mascarpone cheese (8 1/2 oz), chopped crystallized ginger , or to taste, sugar, vanilla, confectioners sugar for dusting

fresh figs, mozzarella cheese, olive oil, balsamic vinegar, fresh mint, fresh basil, salt & freshly ground black pepper, to taste, lollo rossa, for garnish, fresh edible flower, for garnish

figs, camembert cheese, cut into chunks, pancetta, port wine (1 splash), drizzle balsamic vinegar, fresh thyme or 3 basil leaves

dried mission figs, quartered, plus 1/2 cup for garnish, dry red wine, fresh thyme, plus 1 bunch for garnish, cream cheese, at room temperature, butter, at room temperature, crumbled gorgonzola, brandy, salt, toasted pecan pieces, plus 1/2 cup for garnish, flat leaf parsley, chopped, mesclun and frisee greens, for garnishing

dry white wine, fig preserves, toasted pecans, ground, fresh lemon juice, gruyere cheese, grated (2 cups), emmenthaler cheese, grated (2 cups), cornstarch, fresh ground black pepper, grated fresh nutmeg (a little sprinkling), pumpernickel bread, cubed for dipping, sourdough bread, cubed for dipping

dry yeast (about 2 1/4 tsp), warm water (100o to 110o), all-purpose flour, divided, sugar, salt, dried mission figs, chopped, chopped pecans, toasted, butter, softened, maple syrup

white sugar, salt, sour cream, whole wheat flour, baking soda, fig, pecans, butter, water, vanilla

figs, ricotta cheese, mixed seeds , pumkin, sesame, sunflower, clear honey

figs , 1/4 cut open at top but left whole at base, gorgonzola cheese, softened to room temperature, chopped walnuts, italian parsley, finely chopped to yield 1/2 cup, prosciutto di parma, sliced paper thin

pears, peeled and chopped, pear nectar, brown sugar, butter, grated lemon peel, ground allspice, salt, cornstarch, water, chopped dried figs, mascarpone cheese, heavy whipping cream, vanilla extract, sheets frozen phyllo dough, thawed (14-inch x 9-inch sheet size), butter, melted, chopped black walnuts, divided, coarse sugar

flour (i used whole wheat), sugar, baking powder, salt, shredded colby-monterey jack cheese (i used 1 1/2 cups mild cheddar and 1 1/2 cups mozza), milk, egg, melted butter