Fig and Mascarpone-Gorgonzola Crostinis and a Godiva Truffles Party with Bloggers

Coordinate a brunch with food bloggers, and you will have a bounty of delicious and beautiful food. I hosted a brunch and invited a handful of Colorado food bloggers and as you can imagine we talked about food, the torrential rains we’ve had in Colorado, and more food.

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My mom and I made fig and mascarpone-gorgonzola crostinis topped with lavender honey (recipe below), baked brie with figs, agua de jamaica (with a splash of tequila), and for dessert we enjoyed rich dark decadence truffles that were sent to me by Godiva. But the menu did not end there. Karen from Savoury Table made sweet little cake doughnut muffins, Lea Ann with Cooking on the Ranch made smoked salmon accompanied with a dill dip, Heather from Rocky Mountain Cooking made addicting bacon candy and a tasty zucchini frittata, and Holly from A Baker’s House kept it healthy with a beautiful fresh fruit tray.

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The Godiva truffles were anther topic of conversation. We sampled all the truffles and all agreed they would make a great gift for the holidays or to have on hand when you are craving something sweet. I was sent dark decadence truffle flights which includes six truffle varieties such as dark chocolate mousse, chocolate soufflé, 50% dark chocolate, chocolate lava cake, 75% extra dark chocolate, and Aztec spice. My personal favorite was the Aztec spice because it reminded me of Mexican chocolate. This truffle has hints of cinnamon, spices, and chipotle balanced by smooth vanilla notes. These dark chocolate truffles are a great dessert to add to your buffet table for a simple sweet option.

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I have been craving figs and that is how this recipe came about. The sweet figs over the tangy gorgonzola and creamy mascarpone cheese was a great appetizer to accompany these truffles.

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These crostinis look fancy but only take few minutes to make. I did take this appetizer a step further by infusing the honey with lavender flowers giving it an added floral flavor.

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Fig and Mascarpone-Gorgonzola Crostinis with Lavender Honey

These crostinis look fancy but only take few minutes to make. I did take this appetizer a step further by infusing the honey with lavender flowers giving it an added floral flavor.

Ingredients:

1/2 tablespoon lavender flowers
1/2 cup honey
1/2 cup mascarpone
¼ cup gorgonzola
Extra virgin olive oil
10 figs, quartered
Ciabatta bread, sliced

Directions:

Infuse lavender with honey in a small saucepan over low heat for 30 minutes.

Combine mascarpone and gorgonzola and set aside.

Brush olive oil on sliced bread and grill both sides until toasted.

Top the crostinis with cheese mixture, figs, and drizzle with warm lavender honey.

More recipes available at www.muybuenocookbook.com

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Godiva-Logo

Introducing the Godiva Truffle Flight

Get ready to experience truffles as you never have before. Much like you would taste a wine flight, tasting a GODIVA Truffle Flight is a progressive exploration of flavors, textures and aromas. Our Executive Chef Chocolatier, Thierry Muret, personally selected the truffles in each of the six flights, placing them in order for the ideal tasting experience. The concept is thoroughly groundbreaking—we know because we invented it—and deliciously GODIVA.

Written by Yvette / Photos by Yvette

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Disclosure: Compensated post by Godiva.  All opinions shared about this product are my own.

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10 Responses to “Fig and Mascarpone-Gorgonzola Crostinis and a Godiva Truffles Party with Bloggers”

  1. 1
    Karen Harris — September 27, 2013 @ 5:45 am

    Thank you so much for hosting us Yvette. The food and the company were great despite the weather. Anytime you have Godiva on the menu, I’ll be there.

    • Muy Bueno replied: — October 5th, 2013 @ 4:37 pm

      My mom and I had a blast having you all over. We need to do it more often. Maybe this is the year we need to plan a tamalada.

  2. 2
    Lea Ann (Cooking On The Ranch) — September 27, 2013 @ 6:42 am

    Thank you so much for inviting us into your lovely home and your hospitality. It was great to see everyone and catch up. And so glad your mother was there. She’s a lovely lady. And she’s convinced me to make my own flour tortillas. The food was all lovely and I loved that board that held your crostini, it’s story and how it displays food.

    • Muy Bueno replied: — October 5th, 2013 @ 4:39 pm

      Thank you Lea Ann. Yeah, maybe I’ll share the cutting board story on the blog someday. LOL. So great to have you over.

  3. 3
    Karen Vasquez — September 27, 2013 @ 9:58 am

    The chocolates, food, and company were great. Zeta loved dressing up for brunch with the girls and the strawberries and chocolates!

    It was great to meet the other food bloggers and thank you for the invite!

    • Muy Bueno replied: — September 27th, 2013 @ 4:58 pm

      I’m so glad you and Zeta joined us. And as always Ms. Princess Zeta is so purdy just like her mama ;)

  4. 4
    Holly — September 27, 2013 @ 4:15 pm

    Oh those truffles were gorgeous! Godiva has outdone itself again with those flavor combinations. Thank you for hosting us, Yvette, it was such a nice morning. Thanks for making time in your busy schedule to share your home and time with blogging friends. Hope you had a good trip to NYC.

    • Muy Bueno replied: — October 5th, 2013 @ 4:40 pm

      Thank you Holly! New York was awesome, but coming back home to my home sweet home was even better ;)

      Hope to have another blogging get together soon.

  5. 5
    Margo Seymour — September 27, 2013 @ 6:54 pm

    This sounds delicious! I’m going to give it a try and maybe we’ll add it to one of our menus. I’m assuming you used fresh figs and wonder what it would taste like with dried figs. I’m just thinking about a replacement when figs are not in season. I’ll let you know how my batch turns out!

    • Muy Bueno replied: — September 28th, 2013 @ 10:08 am

      Hi Margo,

      Yes, fresh figs! My only regret is not adding more of the cheese mixture to each crostini. These would look lovely on your tea menu! Pomegranate seeds would make another fun seasonal topping. Keep me posted!

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