Le Gruyère Cheese Plate with Figs

Contributor
Le Gruyère Cheese Plate with Figs
Le Gruyère Cheese Plate with Figs
Whole Foods

Sweet, plump poached figs make a luscious accompaniment to Le Gruyère. Add a sprig of fresh rosemary to the poaching liquid to give the figs a subtle herbaceous flavor.

Click here to see In Season: Figs.

6
Servings
542
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 1/2 Cup dried figs (about 16)
  • 1 1/2 Cup port wine or cherry juice (no sugar added)
  • 4 slices walnut or pecan raisin hearth bread
  • 3/4 Pounds wedge Le Gruyère cheese
  • 2 pears, cored and sliced

Directions

Combine figs and port in a small saucepan and bring to a boil over high heat. Lower heat, cover, and simmer until figs are tender, about 10 minutes. Remove from heat and cool, uncovered.

Remove figs from wine with a slotted spoon and save wine for another use (try it over vanilla ice cream). Trim off and discard the stem ends and slice each fig in half. Cut each slice of bread into 4 pieces. Arrange figs, bread, Le Gruyère, and pears on a cutting board or cheese plate and serve.

Cheese Shopping Tip

If a piece of cheese smells strongly of ammonia, don't buy it. This is typically a sign of spoilage.

Cheese Cooking Tip

Allow cheese to come to room temperature before serving. This will accentuate the flavors and aromas.

Nutritional Facts

Total Fat
19g
29%
Sugar
63g
N/A
Saturated Fat
11g
55%
Cholesterol
62mg
21%
Protein
19g
39%
Carbs
76g
25%
Vitamin A
157µg
17%
Vitamin B12
0.9µg
15.1%
Vitamin B6
0.1mg
6.3%
Vitamin C
3mg
6%
Vitamin D
0.3µg
0.1%
Vitamin E
0.3mg
1.6%
Vitamin K
7µg
9%
Calcium
618mg
62%
Fiber
4g
15%
Folate (food)
25µg
N/A
Folate equivalent (total)
31µg
8%
Folic acid
4µg
N/A
Iron
1mg
6%
Magnesium
40mg
10%
Monounsaturated
6g
N/A
Niacin (B3)
1mg
7%
Phosphorus
384mg
55%
Polyunsaturated
1g
N/A
Potassium
238mg
7%
Riboflavin (B2)
0.3mg
14.8%
Sodium
505mg
21%
Sugars, added
50g
N/A
Thiamin (B1)
0.1mg
9.6%
Zinc
3mg
17%

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