Gorgonzola Apple Dip And Mango Ketchup

1. 1

   For the gorgonzola apple dip, puree the apple, arugula, gorgonzola, mascarpone and cider vinegar in a blender and season to taste. Toast the pine nuts until golden brown, cool, then sprinkle on the dip to serve.

2. 2

   For the mango ketchup, heat 1 tbsp oil in a saucepan and saute the onions and garlic until translucent. Add the mango, tomatoes, vinegar, chili pepper, sugar and salt. Put the allspice and cloves in a tea infuser, suspend it in the ketchup and simmer for about 50 mins over low heat, stirring occasionally. Remove the tea infuser and puree the ketchup in a blender. Add the cinnamon and season to taste. Cool before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.