Gorgonzola And Toasted Walnut Spread Food

GORGONZOLA AND TOASTED WALNUT SPREAD

Steps:

• Reserve 1 tablespoon of the Gorgonzola cheese for garnish. In food processor, place cream cheese, remaining Gorgonzola cheese, half-and-half and pepper. Cover and process just until blended.
• Reserve 1 tablespoon of the walnuts for garnish. Stir remaining walnuts into cheese mixture. Spoon into shallow serving bowl. Sprinkle with reserved Gorgonzola cheese, walnuts and the parsley. Serve with bread slices and apple slices.

GORGONZOLA AND TOASTED WALNUT SALAD

Steps:

• To toast walnuts, cook in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until fragrant and golden brown. Remove walnuts from skillets and spread on plate to cool slightly.
• In blender or food processor, place 1/3 cup toasted walnuts and remaining dressing ingredients. Cover and blend on high speed about 1 minute or until smooth.
• In large bowl, toss remaining 1/3 cup toasted walnuts and salad ingredients. Pour dressing over salad mixture; toss gently until salad is evenly coated.

RICOTTA, GORGONZOLA, AND HONEY SPREAD

Steps:

• Place ricotta in a large mixing bowl. Beat with an electric mixer on medium speed for 2 minutes. Stir in Gorgonzola, 1/2 t. thyme, and 1/4 t. rosemary until combined. Fold in 1 T. honey until just combined. Spoon mixture into a serving bowl. Cover and chill 1 to 24 hours.
• To serve, spread on baguette slices and top with apple slices, thyme, and/or walnuts. Drizzle with honey.

GORGONZOLA AND PEAR TEA SANDWICHES

Steps:

• Combine the cream cheese, Gorgonzola cheese and cream in a bowl and mix to blend well.
• Spread the cheese mixture on 1/2 of the bread slices. Top with the pear slices, remaining cheese mixture and remaining bread slices.

CROSTINI WITH FIGS, GORGONZOLA, HONEY AND WALNUTS

Steps:

• Preheat oven to 375 degrees.
• Arrange the baguette slices on a baking sheet in a single layer. Using a pastry brush, lightly baste the baguette slices with the olive oil. Place slices in oven, and bake till baguette slices are a golden color, about 8 minutes. (You can also toast the slices a day ahead. Cool, then store them at room temperature in a covered container.)
• Toss the gorgonzola, along with the toasted walnuts (that have cooled to room temperature) in a small bowl. Spoon the cheese mixture onto the prepared baguette slices and press slightly to adhere.Return baguette slices to baking sheet. Bake in oven until the cheese melts (about 6-8 minutes).
• Arrange the warm crostini on a platter. Top each slice with a thin slice of fig. Drizzle with the honey and serve warm. Enjoy!

GORGONZOLA AND TOASTED WALNUT SALAD

Steps:

• In a large bowl, combine lettuce with cheese and walnuts.
• Combine and whisk together dressing ingredients.
• Toss salad with enough dressing to coat but avoid over-dressing.
• Serve.

RISOTTO WITH GORGONZOLA AND TOASTED WALNUTS

Steps:

• Bring broth to a simmer in sauce pan.
• Heat butter in large heavy skillet over low heat.
• Add onions and saute until tender.
• Add rice and saute for 1 minute.
• Add white wine and stir until absorbed.
• Begin to add broth 1 cup at a time stirring occasionally with a wooden spoon.
• Wait until each broth addition is absorbed before adding the next.
• When all the broth has been added and absorbed, add the cheeses and the walnuts and stir gently until cheese starts to melt.
• Salt and pepper to taste.
• Serve immediately.

GORGONZOLA & TOASTED WALNUT SPREAD RECIPE - (4.5/5)

Steps:

• Reserve 1 tablespoon of the Gorgonzola cheese for garnish. In food processor, place cream cheese, remaining Gorgonzola cheese, half-and-half and pepper. Cover and process just until blended. Reserve 1 tablespoon of the walnuts for garnish. Stir remaining walnuts into cheese mixture. Spoon into shallow serving bowl. Sprinkle with reserved Gorgonzola cheese, walnuts and the parsley. Serve with bread slices and apple slices. Tips: Here's a delicious spread you can make up to 3 days ahead of time. Store covered in the refrigerator. *To toast walnuts, bake uncovered in an un-greased shallow pan at 350°F for about 10 minutes, stirring occasionally, until golden brown.

GORGONZOLA AND TOASTED WALNUT SPREAD

Steps:

• Reserve 1 tablespoon of the Gorgonzola and 1 tablespoon of the walnuts for garnish.
• In food processor, place the rest of the ingredients except the parsley.
• Cover and process just until blended.
• *If you don't have a food processor, you can mix with an electric mixer on medium speed in a glass bowl.
• Stir remaining walnuts into cheese mixture.
• Spoon into shallow serving bowl.
• Sprinkle with reserved Gorgonzola, walnuts, and the parsley.