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The following recipe is reprinted with
permission of Cook's Illustrated
1 tablespoon butter
1 small onion, minced
1 small garlic clove, minced
2 ounces cream cheese, softened
1 teaspoon chopped fresh thyme leaves
2 ounces gorgonzola cheese, crumbled (about 1⁄2 cup)
1⁄4 cup chopped toasted walnuts
3 medium dried figs, chopped (about 2 tablespoons)
1 tablespoon dry sherry
Salt and ground black pepper
Heat butter in medium skillet over low heat until melted; add onion and sauté, stirring occasionally, until deep golden brown, 15 to 20 minutes. Stir in garlic and cook until fragrant, about 30 seconds longer; set aside. In medium bowl using hand mixer, beat cream cheese on medium speed until light and fluffy, about 1 minute. Stir in onion mixture, gorgonzola, walnuts, figs, and sherry; season with salt and pepper and set aside.
Recipe source: America’s Test Kitchen. Valley Fig is a proud sponsor of the America’s Test Kitchen television series 2007 season.
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