Gorgonzola Apple Dip And Mango Ketchup

• 1 None apple, cored and diced
• 1/2 bunch arugula, coarsely chopped
• 1/2 lb gorgonzola cheese, chopped
• 4 tbsp mascarpone cheese
• 3 tbsp cider vinegar
• 1/2 cup pine nuts
• 2 tbsp oil
• 2 None onions, peeled and finely diced
• 1 clove garlic, peeled and finely diced
• 1 None ripe mango, stone removed, peeled and diced
• 28 oz canned chopped tomatoes
• 1/2 cup light balsamic vinegar
• 1 None chili pepper, seeded and finely chopped
• 1/4 cup brown sugar
• 1/2 tsp salt
• 4 None whole allspice berries
• 2 None cloves
• 1/2 tsp ground cinnamon

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. 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.

apple, arugula, gorgonzola cheese, mascarpone cheese, vinegar, pine nuts, oil, onions, clove garlic, mango, tomatoes, light balsamic vinegar, chili pepper, brown sugar, salt, whole allspice berries, cloves, ground cinnamon

Taken from recipes-plus.com/api/v2.0/recipes/21951 (may not work)