Borrowing some yummy ideas!

Sonoma-style Tapenade
(borrowed from my local farmer's market)
4 oz. dried mission figs
4 oz pitted kalamata olives
4 cloves garlic
2 tsp country mustard (dijon w/ seeds)
EVOO as needed (about 1/4 cup)
Throw together and process. Spread over crackers, bread, veggies, or however.

Gorgonzola Burgers
(borrowed from Whole Foods - instead of a huge $5.99 uncooked burger, I made my own, in an appropriate portion size, for less than half the price)
1/2 pound 93% leabn beef
1 TSP crumbled gorgonzola
1 tsp lite soy sauce
2 cloves chopped garlic
fresh ground pepper to taste
Mix it all up and form into two burgers. Grill until done to preference. Serve with fresh tomato slices and grilled corn on the cob.