The Laundry is a restaurant in Michigan that’s famous for their Apricot Gorgonzola Cheese spread. Personally, I’ve never even been close to Michigan but I’d heard so much about this cheese spread I was considering a flight there just to give it a try. I decided on the much more reasonable option of googling the recipe. I found several variations though. I compiled them into one that I thought would suit my family’s tastes best and it was well worth all the investigative effort. We ate it on a Sunday afternoon with a baguette and the whole time we were eating we were discussing the many uses for this spread. Imagine it stuffed in a beef tenderloin! Or as a spread on a deli-sliced turkey sandwich! Or with a grilled fish like Halibut or Salmon! Or in a wrap with chicken and lettuce! Or, a thick smear over an angus beef burger and topped with some caramelized onions! We chose the last option for our remaining cheese spread the very next night and it was delicious.
I can’t tell you if this is exactly like The Laundry’s but I can tell you that this recipe is a keeper. We will definitely be making it again!
Apricot Gorgonzola Cheese Spread
Yield: 3 cups
2 8-oz blocks cream cheese, softened
5-oz Gorgonzola cheese, crumbled
6 strips applewood smoke bacon, cooked and crumbled
1/4 cup green onions, chopped
1 jalapeno, seeded and minced
10-oz Apricot Preserves*
In a medium bowl mix together all ingredients. Transfer to a serving dish and allow to chill for an hour. Serve with a fresh baguette.
*My favorite is Bonne Maman Apricot Preserves for flavor but also because it has apricot chunks in it. If your Preserves are not very chunky I recommend adding some diced Sun Maid California Apricots as well.