Most pâtés are messy, time-consuming and a bit of a pain to make at home, but this port and gorgonzola pâté recipe is none of those things — and what’s more, it’s easy to make this vegetarian!
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Combining the sultry savoury and spicy notes of luxurious gorgonzola cheese, the vibrantly fruity balanced sweetness of Cockburn’s ‘Ruby Soho’ Port, and the tang of fresh spring onions and herbs, this pâté is perfect for the summer platter.
Munch it down on some crusty bread or add it to a slice of apple and you’ve got yourself a flavour sensation!
You can find this port here in the Drinks section of our Hint Magazine gift guide 2025.
Port and Stilton Pâté Recipe
Makes about 150ml of pâté
Here’s what you need:
– 55g unsalted butter
– 1 spring onion – finely chopped
– 60ml Cockburn’s Ruby Soho Port (see alternatives below)
– 125g gorgonzola dolce
– Zest of ½ lemon
– 1 small bunch of coriander – finely chopped
– Freshly ground black pepper to taste
Here’s what you do:
1. Melt the butter in a saucepan and sweat the spring onion until it’s soft.
2. Add Cockburn’s Port and simmer for 3 minutes.
3. Add remaining ingredients and stir well, ensuring the cheese has melted.
4. Transfer into food processor and blitz until everything is combined and liquid.
5. Pour into ramekins and chill in the fridge for at least 2 hours.
A couple of extra ideas:
Try other strong blue cheeses. We also tried it with stilton and the pâté was delicious. The only thing to look out for is if the cheese you substitute is vegetarian or not. The Gorgonzola we used was not.
You can also swap out the port for other fortified wines — even red vermouth — to change the flavour profile.
Instead of spring onions, try shallots or chives to give different flavours to the pâté. We gave some red onion a go and it worked beautifully.
I wonder, could you even add a touch of chilli to the mix?
