GORGONZOLA BREAD
French bread topped with Gorgonzola cheese, sliced pears and walnut pieces makes an elegant appetizer without a lot of work.
Provided by CAPTAINMORG
Categories Appetizers and Snacks Cheese
Time 35m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Arrange the baguette slices in a single layer on a baking sheet. Brush the top of each one with olive oil or melted butter. Place a slice of pear onto each piece of bread, then crumble some of the cheese over the top. Sprinkle with walnuts.
- Bake for 12 to 15 minutes in the preheated oven, or until the pears are browned and the cheese has started to melt.
Nutrition Facts : Calories 356.7 calories, Carbohydrate 32.4 g, Cholesterol 24 mg, Fat 20.5 g, Fiber 2.9 g, Protein 12.1 g, SaturatedFat 5.7 g, Sodium 519.8 mg, Sugar 4.7 g
GORGONZOLA-STUFFED BREAD
Gorgonzola and cooked mushrooms, garlic and green onions fill a hollowed out Italian loaf.
Provided by My Food and Family
Categories Meal Recipes
Time 30m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F. Scoop out center of each bread half, leaving 1-inch-thick shells.
- Cook and stir mushrooms, onions and garlic in hot oil in skillet until tender. Spoon into bottom of bread loaf. Sprinkle with cheese; cover with top of bread. Wrap in foil.
- Bake 15 to 20 min. or until cheese is melted. Cut crosswise into 12 slices to serve.
Nutrition Facts : Calories 120, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 300 mg, Carbohydrate 11 g, Fiber 1 g, Sugar 1 g, Protein 6 g
GORGONZOLA- AND MUSHROOM-STUFFED BEEF TENDERLOIN WITH MERLOT SAUCE
Special dinner? Here's the center-stage mouth-watering beef that will get you rave reviews!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 425°F. To cut beef so that it can be filled and rolled, cut horizontally down length of beef, about 1/2 inch from top of beef, to within 1/2 inch of opposite side; open flat. Turn beef. Repeat with other side of beef, cutting from the inside edge to within 1/2 inch of opposite edge; open flat.
- In 10-inch skillet, melt 1 tablespoon butter over medium-high heat. Add mushrooms; cook, stirring occasionally, until tender and liquid has evaporated. Cool 5 minutes. Add bread crumbs, cheese and parsley; toss to combine.
- Sprinkle bread crumb mixture over beef to within 1 inch of edges. Tightly roll up beef, beginning with long side. Turn small end of beef under about 6 inches so it cooks evenly. Tie beef with kitchen string at about 1 1/2-inch intervals. In shallow roasting pan, place beef, seam side down, on rack. Brush with oil; sprinkle with salt. Insert ovenproof meat thermometer so tip is in center of thickest part of beef.
- Bake uncovered 30 to 40 minutes or until thermometer reads at least 140°F. Cover beef loosely with foil and let stand about 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°F, and beef will be easier to carve.)
- Meanwhile, in 1-quart saucepan, heat all sauce ingredients to boiling, stirring occasionally. Reduce heat to low; simmer uncovered 35 to 40 minutes, stirring occasionally, until sauce is slightly reduced and syrupy. Remove string from beef before carving. Serve beef with sauce.
Nutrition Facts : Calories 350, Carbohydrate 16 g, Cholesterol 95 mg, Fat 1, Fiber 0 g, Protein 33 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 10 g, TransFat 1/2 g
GORGONZOLA STUFFED CHICKEN BREASTS WRAPPED IN BACON
Chicken teams up with two of my favorite things: Gorgonzola cheese and bacon!
Provided by witchywoman
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray an 8x8-inch baking dish with cooking spray.
- Using a sharp knife, cut a slit into the thick side of each chicken breast about 2 inches long and 1 1/2 inches deep.
- Mash together the Gorgonzola cheese, parsley, shallot, and garlic in a small bowl; season with salt and black pepper. Divide the filling in half, and stuff each chicken breast with cheese filling. Wrap 2 slices of bacon around each breast, and secure with wooden toothpicks. Place the chicken breasts into the prepared baking dish.
- Bake in the preheated oven until the bacon is browned and the chicken is no longer pink inside, about 35 minutes. An instant-read thermometer inserted into the center of a breast should read about 165 degrees F (75 degrees C).
Nutrition Facts : Calories 336.7 calories, Carbohydrate 2.8 g, Cholesterol 112.7 mg, Fat 18.1 g, Fiber 0.2 g, Protein 37.8 g, SaturatedFat 7.3 g, Sodium 885.8 mg, Sugar 0.4 g
GORGONZOLA GARLIC BREAD RECIPE - (4.4/5)
Provided by á-25138
Number Of Ingredients 8
Steps:
- Preheat broiler. Cream the butter with the gorgonzola cheese. Mince garlic and add to cheese mixture. Add chopped parsley, and season with salt and pepper. Slice bread in half lengthwise. Spread cheese mixture on each half of bread. Sprinkle top with Parmesan cheese. Place bread under the broiler until cheese is melted and bubbly. Cut into slices and serve.
GORGONZOLA STUFFED MINI POTATOES
These miniature potatoes make the perfect finger food. Use a strong-flavored Cheddar or feta instead of Gorgonzola for a nice twist!
Provided by France C
Categories Appetizers and Snacks Tapas
Time 1h
Yield 5
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread potatoes in a single layer on a baking sheet; drizzle with the oil, and toss to coat. Season with salt. Place potatoes in preheated oven and bake until very tender when pierced with a fork, 45 to 50 minutes.
- With a small knife, cut a cross in the top of each potato; press firmly on sides to open. Combine sour cream and Gorgonzola in a small bowl. Top each potato with a generous spoonful of the cheese mixture; garnish with chives. Serve hot or at room temperature.
Nutrition Facts : Calories 453.4 calories, Carbohydrate 65.3 g, Cholesterol 17.4 mg, Fat 18 g, Fiber 8.1 g, Protein 9.6 g, SaturatedFat 6 g, Sodium 165.8 mg, Sugar 2.9 g
CRANBERRY-GORGONZOLA STUFFED CHICKEN
Chicken breasts go from ordinary to extraordinary when filled with tart cranberries and creamy Gorgonzola. Make it a meal with couscous and a green salad. -Kara Firstenberger, Cardiff, California
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Flatten chicken to 1/4-in. thickness. In a small bowl, combine cheese and cranberries. Spoon 1/4 cup cheese mixture down the center of each chicken breast. Roll up and secure with toothpicks., Place walnuts and parsley in a food processor; cover and process until ground. Transfer to a shallow bowl; stir in the bread crumbs, salt and pepper. In another shallow bowl, combine eggs and mustard. Place flour in a third shallow bowl. Coat chicken with flour, then dip in egg mixture and coat with walnut mixture., Place seam side down in a greased 15x10x1-in. baking pan. Bake at 350° for 35-40 minutes or until a thermometer reads 170°. Discard toothpicks.
Nutrition Facts : Calories 397 calories, Fat 16g fat (6g saturated fat), Cholesterol 164mg cholesterol, Sodium 588mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 2g fiber), Protein 44g protein.
GORGONZOLA STUFFED GRILLED MUSHROOMS
Steps:
- Use side burners or preheat grill. Heat oil in a medium saucepan over medium high heat. Add onions and garlic and cook until soft. Add mushroom stems and cook until golden brown. Remove from heat and add bread crumbs, parsley, hot pepper sauce and cheese. Mix until well combined (if mixture looks too dry, add more olive oil.) Season the mixture with salt and pepper to taste. Fill the mushroom caps with the mixture and brush the entire mushroom with more olive oil. Grill over medium heat until tender.
GORGONZOLA AND WALNUT FOUGASSE
Steps:
- Place a baking stone in the middle of the oven and preheat to 470 degrees F.
- On a lightly floured work surface, cut the dough into 4 equal pieces with a bench scraper.
- Using your fingertips, flatten the dough pieces. Transfer 1 of the pieces to the back of a cookie sheet lined with parchment paper and lightly dusted with cornmeal. Cover generously with walnuts and Gorgonzola and top with another piece of dough. Press down on the edges to seal. Using a small palette knife, cut 8 evenly spaced holes in the dough. Stretch the dough to enlarge the holes. Lightly brush the fougasse with olive oil and cover lightly with plastic wrap. Place the loaf in a warm place and let rise for 30 minutes. Repeat to make 1 more loaf.
- Working with 1 loaf a time, slide the fougasse, still on the parchment paper, onto the baking stone. Bake until crispy and brown, about 20 to 25 minutes. Transfer the fougasse to a rack to cool. Repeat with the remaining loaf.
- In a large mixing bowl, combine the pate fermentee and water and, using your hands, break up the dough into the water.
- In another bowl, whisk together the flour, yeast, and salt. Add the flour mixture to the pate fermentee mixture and mix by hand until firm and cohesive, about 3 minutes. Allow dough to rest for 10 minutes.
- Turn the dough out onto a lightly floured work surface. Knead the dough until very elastic and smooth, about 10 to 15 minutes. Take the dough's temperature. It should be at 78 degrees F.
- Transfer the dough to a large bowl and cover with plastic wrap (the plastic should not touch the dough). Place the bowl in a warm place (about 75 to 78 degrees F.) and let rise for a total of 1 hour and 45 minutes. After the first 45 minutes, fold the dough and turn it over in the bowl. (It will somewhat deflate the dough, but it is gentler than what's commonly referred to as "punching down.")
- Let the dough rise, undisturbed, for 1 hour more. (The dough will rise considerably at this point.)
- Turn the dough out onto a lightly floured work surface. Press the dough gently into a rectangle, to degas it.
- In a large bowl, whisk together the flour, salt, and yeast. Add the water and, using your hands, mix until incorporated, about 3 minutes. (Alternatively, mix in a mixer on the lowest setting possible.) Cover bowl with plastic wrap and put in a warm place (about 75 degrees F.). Let the dough ferment for 1 hour. Take the dough's temperature. It should be at 75 degrees F.
- Refrigerate the dough at least 10 hours and up to 36 hours. When ready, it will be roughly doubled in size and have a fine network of filaments and holes. Make this recipe the night before you mix the dough.
GORGONZOLA GARLIC BREAD
Provided by Roger Mooking
Time 15m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 400 degrees F and line a baking tray with parchment paper.
- Rub the baguette slices with the garlic clove on one side. Crumble the gorgonzola cheese on top.
- Place the gorgonzola-garlic bread on the lined baking tray and place in the oven until the cheese has melted, approximately 2 to 5 minutes.
GORGONZOLA STUFFED CHICKEN BREASTS WRAPPED IN BACON
Make and share this Gorgonzola Stuffed Chicken Breasts Wrapped in Bacon recipe from Food.com.
Provided by AZPARZYCH
Categories Chicken Breast
Time 55m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray an 8x8-inch baking dish with cooking spray.
- Using a sharp knife, cut a slit into the thick side of each chicken breast about 2 inches long and 1 1/2 inches deep.
- Mash together the Gorgonzola cheese, parsley, shallot, and garlic in a small bowl; season with salt and black pepper. Divide the filling in half, and stuff each chicken breast with cheese filling.
- Wrap 2 slices of bacon around each breast, and secure with wooden toothpicks. Heat 1 Tbs olive oil in a saute pan over medium heat and brown chicken on all sides
- Place the chicken breasts into the prepared baking dish.
- Bake in the preheated oven until the bacon is browned and the chicken is no longer pink inside, about 30-35 minutes. An instant-read thermometer inserted into the center of a breast should read about 165 degrees F (75 degrees C).
Nutrition Facts : Calories 337.8, Fat 21.9, SaturatedFat 7.2, Cholesterol 99.1, Sodium 509.3, Carbohydrate 2.9, Fiber 0.2, Sugar 0.1, Protein 31
GORGONZOLA AND BACON STUFFED BURGERS
Nutritional Facts! 566 Calories/31 Fat Grams/41g Protein/Carb 25 g/ 876 Sodium/ 121 Chol/ SatF 13 g/ w/Healthy Alternatives: 519 Calories/Protein 39 g/ Fat 27 g/ Fat 27 g/ Carb 29 g/Chol 105 g/ SatF 10 g/ To make it a little healthier or fun! Instead of using plain iceberg lettuce consider using spinach! You can add some griled apples along side or atop the burger! You can use Turkey Bacon instead of regular bacon for a healthier alternative! Use Whole Wheat Buns for a healthy alternative
Provided by askahealthchef
Categories Lunch/Snacks
Time 30m
Yield 4 Burgers, 4 serving(s)
Number Of Ingredients 8
Steps:
- Dice bacon and fry until crisp. Drain.
- Crumble Gorgonzola cheese and set aside.
- Divide ground beef into eight thin patties.
- Top four of the patties with the bacon and Gorgonzola, dividing it evenly.
- Top with the four remaining patties, close and seal the burgers.
- Sprinkle with salt and freshly ground pepper.
- Cook over a hot fire for 2-3 minutes per side.
Nutrition Facts : Calories 407.5, Fat 31.8, SaturatedFat 12.1, Cholesterol 101.1, Sodium 993.9, Carbohydrate 2.7, Fiber 1, Sugar 0.9, Protein 26.5
GORGONZOLA GARLIC BREAD
The most decadent take on garlic bread I've ever come across. Appeared in Gourmet, December 1998 A recipe from Callahan's Cafe Zelda, Newport RI
Provided by Clean Plate Club
Categories Breads
Time P2DT25m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 1314.1, Fat 63.4, SaturatedFat 25, Cholesterol 106.8, Sodium 1808.5, Carbohydrate 149.4, Fiber 6.3, Sugar 6.9, Protein 39
BAKED FENNEL WITH GORGONZOLA
This make ahead dish will impress your guests, and is simple to prepare. You don't need to tell them how simple.
Provided by Christine L.
Categories Side Dish Vegetables
Yield 8
Number Of Ingredients 5
Steps:
- Rinse fennel. Trim off stems, and reserve about 1 cup of the tender green leaves. Trim any bruises or dry looking areas from fennel. Cut each bulb in half from stem through root end.
- Lay fennel bulb pieces in a 10 inch frying pan, and add broth. Cover, and bring to a boil on high heat. Simmer until fennel is tender when pierced, 20 to 25 minutes. Transfer fennel to a shallow casserole, 9 to 10 inched wide; lay cut side up.
- Boil broth, uncovered, on high heat until reduced to about 1/2 cup. Stir in about half the fennel leaves. Spoon mixture evenly over fennel.
- Mash cheese with bread crumbs. Dot mixture evenly over fennel. If making ahead, cover and chill up to 1 day. Also wrap remaining fennel leaves in a towel, seal in a plastic bag, and chill.
- Bake casserole, uncovered, at 375 degrees F (190 degrees C) until cheese begins to brown and fennel is hot, about 20 minutes. Tuck remaining leaves around fennel. Season to taste with salt.
Nutrition Facts : Calories 101.2 calories, Carbohydrate 9.9 g, Cholesterol 15 mg, Fat 4.6 g, Fiber 3.7 g, Protein 5.7 g, SaturatedFat 2.6 g, Sodium 380 mg, Sugar 0.4 g
GORGONZOLA-STUFFED BURGERS
Make and share this Gorgonzola-Stuffed Burgers recipe from Food.com.
Provided by gailanng
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl, combine the cream cheese and gorgonzola cheese together.
- Shape beef in 8 (4-inch) patties. Try not to 'over work' the patties.
- Spoon the cheese mixture evenly into the center of 4 of the patties. Top with the remaining 4 patties. Press edges together to seal in the cheese. Cover patties and chill in the refrigerator for at least 30 minutes.
- When patties are done chilling, preheat grill to about 350 to 400 degrees (medium to medium-high heat).
- Place mushroom on half the sheet of foil. Drizzle with 2 Tbsp melted butter and sprinkle with ¼ tsp salt and pepper to taste. Fold over foil to form a pouch and tightly seal edges.
- Season patties with garlic salt and pepper. Grill patties on preheated grill, covered for about 5-6 minutes per side. At the same time, grill mushrooms in foil packet for 10 minutes, turning once.
- Serve patties on toasted buns with mayonaise and dijon mustard along with the mushrooms.
Nutrition Facts : Calories 613.3, Fat 39.4, SaturatedFat 17.6, Cholesterol 149.7, Sodium 621.7, Carbohydrate 23.9, Fiber 1.5, Sugar 4.4, Protein 39.4
GORGONZOLA AND OLIVE STUFFED GRAPE LEAVES
These are the richest appetizers we have ever served. They are wonderful with wine and cheese! A version of this recipe was a gift from a friend and we have enjoyed it along with our guests. Use as much Gorgonzola as suits your taste!
Provided by LINDA
Categories Appetizers and Snacks Vegetable Olives
Time 45m
Yield 20
Number Of Ingredients 12
Steps:
- In a bowl, mix the green olives, kalamata olives, Gorgonzola cheese, macadamia nuts, basil, tomatoes, bell pepper, garlic, and brown sugar. Season with salt and pepper.
- Lay each grape leaf flat, and place a heaped tablespoonful of the olive and Gorgonzola mixture in the center. Fold or roll the leaves around the mixture. Chill until serving.
Nutrition Facts : Calories 90.9 calories, Carbohydrate 5.3 g, Cholesterol 4.5 mg, Fat 7.3 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 1.6 g, Sodium 605.5 mg, Sugar 2.1 g
GORGONZOLA STUFFED BANANA PEPPERS
i like this recipe because simple is good. it is versatile and many of your favorite items can be used to make it your own
Provided by Warren Drew
Categories < 60 Mins
Time 50m
Yield 12 depending on the size of pepper, 6 serving(s)
Number Of Ingredients 5
Steps:
- split and clean out peppers (i wear gloves).
- mix all ing together.
- stuff peppers.
- bake at 350 or in grill until peppers are tender but not mushy.
- serve with a gazpach salsa or fruit salsa, or tomato salsa.
- seafood may be added if you wishor substitute asiago or feta for the gorgonzola.
Nutrition Facts : Calories 181.6, Fat 12.5, SaturatedFat 7.6, Cholesterol 63.6, Sodium 601, Carbohydrate 6.7, Fiber 3.9, Sugar 1.8, Protein 12.9
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