Categories: Appetizers
Ingredients
- 8 oz. Gorgonzola, crumbled
- 2- 8 oz packages cream cheese, at room temp
- 1/3 cup refrigerated pesto
- 12 oz jar marinated artichoke hearts, drained, 2 tbsp. marinade reserved
- 8 oz feta, crumbled
- 1 cup pitted, chopped green olives
- 2 cup fig jam
- 14 oz jar sweet piquante peppers, drained and quartered
- Toasted baguette slices, crackers and breadsticks
Directions
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In a food processor, puree the Gorgonzola and 1 package cream cheese; transfer to a bowl. Season with salt and pepper. Clean the processor bowl; add the remaining cream cheese and the pesto. Puree; transfer to another bowl and season. Clean the processor bowl; add the artichoke heats and marinade and the feta. Puree and transfer to a third bowl; season.
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Scatter the olives on the bottom of a 1 1/2-qt glass dish. Spoon dollops of the Gorgonzola puree on top; spread in an even layer. Spread the fig jam on top. Spoon dollops of the pesto puree on top; spread in a even layer. Scatter 1 cup peppers on top. Spoon dollops of the artichoke puree on top; spread in an even layer. Top with the remaining 1/2 cup pepper. Serve or cover and chill up to 4 hours. Serve with bread, crackers and breadsticks.