GORGONZOLA-PEAR TOASTS
Steps:
- Preheat the oven to 400 degrees F. Lightly brush 1 side of each baguette slice with olive oil. Place the slices on a baking sheet and toast 5 to 7 minutes, or just until beginning to brown. Let cool.
- Meanwhile, in a small bowl, combine the cream cheese and gorgonzola cheese, stirring until well mixed. Spread the toasts with the cheese mixture. Top with the pear slices and chopped candied pecans. Sprinkle with the parsley.
GORGONZOLA SAUCE
Gorgonzola cheese in a garlicky butter sauce that is easy yet impressive. Tastes just like that yummy sauce that restaurants serve over gilled chicken and steak.
Provided by JEM199
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- In a small saucepan over low heat, combine the butter, Gorgonzola cheese, green onion, garlic and pepper. Warm slowly for about 5 minutes, shaking the pan occasionally until the sauce is nice and creamy. This sauce may also be cooked on a cool part of your grill while grilling meat.
Nutrition Facts : Calories 98.2 calories, Carbohydrate 0.7 g, Cholesterol 28.6 mg, Fat 10.2 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 6.4 g, Sodium 115.1 mg, Sugar 0.1 g
GORGONZOLA AND TOASTED WALNUT SPREAD
The fabulous flavor of toasted walnuts infuses every bite of this rich and creamy spread. Have it ready in 10 minutes!
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 10m
Yield 16
Number Of Ingredients 8
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.
Nutrition Facts : Calories 105, Carbohydrate 1 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 160 mg
SAVORY GORGONZOLA SPREAD
Cream cheese, Gorgonzola, green onions and mint are blended in a food processor for a distinctive spread to serve with bread, bagels or crackers.
Provided by My Food and Family
Categories Herbs
Time 10m
Yield 12 servings, 2 Tbsp. each
Number Of Ingredients 4
Steps:
- Place all ingredients in food processor container fitted with steel blade; cover. Process until blended but not smooth.
- Serve with crusty French bread, bagels or woven wheat crackers.
Nutrition Facts : Calories 90, Fat 9 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 160 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 1 g, Protein 3 g
GORGONZOLA CHEESE SPREAD
Make and share this Gorgonzola Cheese Spread recipe from Food.com.
Provided by Dancer
Categories Spreads
Time 15m
Yield 2 1/4 cups.
Number Of Ingredients 8
Steps:
- In a processor bowl, finely chop walnuts.
- Set aside.
- With processor running, add shallot and chop finely.
- Add cheeses and process until crumbly.
- Add remaining ingredients, including walnuts.
- Process until creamy.
Nutrition Facts : Calories 994.1, Fat 89.6, SaturatedFat 52, Cholesterol 229.6, Sodium 1965, Carbohydrate 9.3, Fiber 1, Sugar 1.4, Protein 41.2
CAMEMBERT BLUE CHEESE SPREAD
This is a very cheesy spread that goes great with baguette or veggies. I hope you will enjoy it as much as we do.
Provided by Lalaloula
Categories Spreads
Time 5m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl combine camembert cheese, gorgonzola, cream cheese, onion, paprika, garlic powder, rosemary, sage, salt, cayenne pepper, and black pepper until well mixed.
- Refrigerate until ready to use.
- Enjoy!
- Note: You can also heat this (e.g. in the microwave) until the cheese melts; that is really yummy, too.
GORGONZOLA CHEESE, FIG AND PECAN CRACKER SPREAD
We had an intimate Garden Party "picnic" Wedding in our yard & each of our friends & family brought their favorite dish to celebrate the day. Our friend Kim's husband Dan made this incredible cheese spread. I don't know where he found this recipe, but it is a serious keeper for all our special occasions going forward. Every time we taste this recipe, it is a wonderful memory of our very special wedding day.
Provided by Ms Delicious Dish
Categories Spreads
Time 8h35m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- Put the figs in a saucepan with red wine and thyme. Simmer 15 minutes, drain, and discard thyme and wine. Let figs cool while preparing cheese.
- Mix cream cheese and butter with electric mixer, until well blended, 1 minute. Add gorgonzola, brandy, and salt. Beat one more minute. Do not over-beat or the cheese will not set properly.
- Spray a bread pan with cooking spray. Line inside of pan with plastic wrap. Spoon half of the cheese mixture into the pan, spread it flat and make sure it gets into the corners. Sprinkle with figs, pecans, and parsley. Cover with remaining cheese. Bang the pan on the counter a few times to settle everything into place. Cover the top with plastic wrap and refrigerate overnight.
- When ready to serve, remove from pan and place on a platter being sure to remove plastic wrap. Decorate with additional Figs, Thyme, Pecans, and/or Parsley.
- Serve with your favorite crackers (we like the Whole Wheat Ritz Crackers).
Nutrition Facts : Calories 317.5, Fat 23.8, SaturatedFat 12.4, Cholesterol 51.8, Sodium 532.9, Carbohydrate 18.7, Fiber 2.9, Sugar 2.2, Protein 6.5
GORGONZOLA AND WALNUT STUFFED CELERY
I am always looking for new twists on appetizers or new additions. Here is one recipe that comes from Cooking with Patty. It is an italian recipe using soft gorgonzola cheese not to be confused with American gorgonzola. However if you only can find the crumbled American gargonzola it can work see the tweeks below. Patty writes,"I'm a Gongonzola cheese lover, but if you've never tasted it I suggest you to try it before preparing this recipe. Gorgonzola has a characteristic taste and a distinctive flavor and for some of you it could be too strong. The best way to taste it is to leave it out of the fridge for at least 30 minutes before serving. Don't substitute Gorgonzola with blue cheese, Rockford or Stilton because they seem similar but they're not. The cheese used in this recipe is the sweet variety which is creamy and slightly spicy, not the spicy and hard type which resembles the above mentioned cheeses." See below for ways to make Patty's or the Americanized version. Both are a nice addition to any buffet. My guests enjoyed them. You only wish it made more. So if you like Gorgonzola double it. Enjoy. ChefDLH
Provided by ChefDLH
Categories Spreads
Time 10m
Yield 8 celery pieces, 8 serving(s)
Number Of Ingredients 4
Steps:
- 1.Trim the stalks and cut them into 4-inch pieces.
- 2. In a bowl combine the gorgonzola cheese with the walnuts. Stir the ingredients together until smooth and well combined.
- 3. Fill the celery sticks with the cheese mixture and chill before serving.
- 4.****For the American Gorgonzola recipe****.
- use same ingredients but use 1/2 cup CRUMBLED Gorgonzola cheese and
- 1 Tbsp finely chopped GLAZED walnuts. The Americanized Gorgonzola is the spicier taste and the glazed walnuts counteract that with sweetness. The perfect match. You will need to mash the Gorgonzola with the back of a spoon and stir in the nuts. The mixture will be a thick paste to spread on the celery. Spread and Chill before serving.
Nutrition Facts : Calories 38.5, Fat 3, SaturatedFat 1.6, Cholesterol 6.3, Sodium 133.7, Carbohydrate 0.9, Fiber 0.4, Sugar 0.4, Protein 2.1
GORGONZOLA DIP
This is a great dip for veggies and chips. The distinctive flavors of Gorgonzola cheese and dill are blended into a smooth party favorite.
Provided by Amy
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 15m
Yield 20
Number Of Ingredients 7
Steps:
- In a food processor, place low-fat mayonnaise, low-fat sour cream, Gorgonzola cheese, dill, garlic, salt and pepper. Blend until smooth. Sprinkle gelatin into mixture. Allow it to soften for approximately 5 minutes. Blend to mix in gelatin. Cover and chill in the refrigerator until serving.
Nutrition Facts : Calories 37.4 calories, Carbohydrate 0.6 g, Cholesterol 10.7 mg, Fat 3.1 g, Protein 1.8 g, SaturatedFat 1.9 g, Sodium 61.6 mg
ROASTED GARLIC BREAD WITH GORGONZOLA
Categories Cheese Dairy Garlic Appetizer Broil Cocktail Party Vegetarian Blue Cheese Winter Simmer Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4 as an hors d'oeuvre
Number Of Ingredients 6
Steps:
- Make garlic oil:
- Preheat oven to 450°F. Wrap garlic head in foil and roast in middle of oven until tender, about 45 minutes. Carefully unwrap garlic and cool. Horizontally halve garlic head and arrange, cut sides down, in a small bowl with oil. Let mixture stand, covered and chilled, 2 to 3 days to infuse oil with garlic flavor.
- Preheat broiler.
- In a saucepan boil cream, stirring occasionally, until reduced to about 1/2 cup. Add Gorgonzola and cook over low heat, stirring constantly, until cheese melts and sauce is smooth. Remove pan from heat and keep sauce warm, covered.
- Horizontally halve baguette and arrange, cut sides up, on a baking sheet. Broil bread 2 to 3 inches from heat until golden. (If crust is soft, you may broil crust side of baguette as well.) Brush cut sides of baguette with garlic oil and season with salt. Cut baguette crosswise into 1-inch-thick slices.
- Pour warm Gorgonzola sauce onto center of a large plate and arrange roasted garlic bread slices around sauce.
PISTACHIO GORGONZOLA CHEESECAKE
More than anything, I love having friends over for drinks & appetizers. My savory cheesecake always makes a grand impression! -Michaela Rosenthal, Woodland Hills, California
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 24 servings.
Number Of Ingredients 15
Steps:
- Line the bottom of a 9-in. springform pan with parchment paper; set aside., Place shallots in a food processor; cover and process until chopped. Add 2 cups Gorgonzola, butter, cream cheese, wine, orange zest, cream, pepper and mustard; cover and process until blended. Set aside., In a small bowl, combine 1 cup pistachios, green onions, basil, parsley, tomatoes and remaining Gorgonzola cheese. Spread half of mixture in prepared pan. Top with half of cream cheese mixture. Repeat layers. Pat down. Cover and refrigerate for at least 8 hours or overnight., Remove sides of pan. Carefully unmold onto a serving platter. Remove parchment paper. Finely chop remaining pistachios; press onto sides of cheesecake. Serve with crackers.,
Nutrition Facts : Calories 225 calories, Fat 20g fat (12g saturated fat), Cholesterol 48mg cholesterol, Sodium 321mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 2g fiber), Protein 7g protein.
GORGONZOLA AND TOASTED WALNUT SPREAD
Yet another cheese spread that my family has come to love. This one is a bit more expensive to make, so I tend to keep it for special occasions only.
Provided by Felix4067
Categories Spreads
Time 5m
Yield 1 1/2 cups, 12 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 140.2, Fat 13.2, SaturatedFat 6.6, Cholesterol 29.8, Sodium 215, Carbohydrate 1.7, Fiber 0.3, Sugar 0.2, Protein 4.7
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