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Gorgonzola, Figs, Nuts and Marsala Wine Terrine


Serves 6-8 people

  • 12dried figs
  • 1/2cup dry Marsala wine
  • 14ounces sweet (dolce) Gorgonzola cheese
  • 1/2cup chopped nuts (pecans)
  • 4-5pecans for decoration
  • 3ounces mascarpone cheese
  • Finely slice the figs and soak in the Marsala in a small bowl for at least 30 minutes.

Line the inside of a loaf pan with baking paper, allowing it to extend amply beyond the edge of the pan. Divide the gorgonzola into 3 equal parts, remove the crust and place a gorgonzola cheese layer (about 1 cm, ½ inch thick) into the pan. (I use a regular loaf pan as a form, filling only one end of the pan.) Cover the gorgonzola with half of the figs, then place half of the ricotta cheese on top (about 1 cm, ½ inch thick). Add half of the nuts on top of the ricotta.

Repeat the same procedure, and finish with the third Gorgonzola cheese layer.

Cover the top with plastic wrap and refrigerate for at least 3 hours. Remove the plastic wrap and lift the terrine carefully from the pan holding the baking paper. Place the terrine on a serving plate and remove the baking paper. Cover the top and sides with a thin layer of mascarpone and garnish with some nuts.

Let it rest for 10 minutes at room temperature, then serve in slices.


You can store the left over terrine (if there is any!!!) in the refrigerator for one day in plastic wrap. (Fresh ricotta does not keep very well once opened) Anyway this recipe is tastier when it is eaten the same day it’s prepared. There are two types of Gorgonzola: sweet Gorgonzola (dolce) and aged Gorgonzola (piccante, or zesty). The first one has a distinct but mild flavor and a creamy texture, while the second one has a stronger taste and a hard, crumbly consistency. You can freeze sweet Gorgonzola cheese, wrapped well in plastic wrap, for a few weeks.


Author Notes: Gorgonzola terrine is an elegant recipe that you can serve at a buffet or as an appetizer, either with crackers or Italian ciabatta bread, and accompan (…more) —Paola Lovisetti-Scamihorn

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