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.
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.
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.
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.
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.
Fig and Mascarpone-Gorgonzola Crostinis with Lavender Honey
- 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
- 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.
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
Disclosure: Compensated post by Godiva. All opinions shared about this product are my own.