What's a great recipe for an appetizer, using my favourite food, gorgonzola cheese?

Question

I don't care if it's a complex recipe. I want something outstanding that showcases the fabulous flavour of the cheese!

Answer 1

What about a Gorgonzola Fondue with a lovely crusty bread that you enjoy? The few ingredients in the fondue should showcase the cheese nicely.

Ingredients:

1 clove garlic, cut in half
1/2 cup dry Italian white wine
1 tablespoon flour
1/2 cup grated mozzarella
1 cup crumbled gorgonzola cheese
8 sun-dried tomatoes (not packed in oil)
6 fresh basil leaves, slivered

Dippers: 1 loaf crusty Italian bread that has been cut into 1-inch cubes; 1 cup cherry tomatoes; 8 ounces of cleaned and trimmed button mushrooms; 1/2 pound prosciutto cut into small cubes.

How to make:
Pour 1 cup of boiling water over tomatoes in a small bowl, and leave to soften for 10 minutes. Remove tomatoes from water and chop into small pieces.

Rub inside of fondue pot with cut side of garlic. Next, heat wine in pot until it begins to boil. Toss cheese with flour, then add slowly to pot, stirring the whole time. Add tomatoes and basil leaves to mixture and stir until smooth. Serve with dippers.

Answer 2

This one is a killer, even people who don't like figs LOVE these appetizers:

2 lb ripe figs (black or green variety)
Gorgonzola cheese, cubed, about 3/4 inch cubed
Very thinly sliced prosciutto, air dried imported Italian ham)

Partially freeze the Gorgonzola cheese, while it's in the freezer, make a slit in the side of each fig and shove a cube of the frozen cheese in the slit, to the middle of the fig, then wrap the entire fig in a slice of prosciutto and bake for about 15 minutes in a 350F oven.........Delicious!!!!

Christopher

Answer 3

Spicy Gorgonzola Spread with Roasted Red Peppers

1 pound Gorgonzola cheese, crumbled


1-2/3 cups roasted red peppers* chopped


2 scallions, minced


3 tablespoons sour cream


1 teaspoon sugar


1-1/2 teaspoons hot sauce (i.e. Tabasco Sauce®)




Crusty French bread**



Optional toppings: scallions, prosciutto, anchovies, roasted red peppers, cooked bacon



Place all ingredients except bread in food processor. Purée. Hold in refrigerator to stiffen before packing for picnic.



At the picnic, serve spread on slices of crusty bread. If desired, top each slice with scallions, prosciutto, anchovies, roasted red peppers or cooked bacon.



*Roasted red peppers from a jar may be substituted.


** Sourdough bread may be substituted.
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Bruschetta with Gorgonzola Cheese and Honey
36 slices (1/2-inch thick) baguette bread, about 1 loaf
1/4 cup extra-virgin olive oil
8 ounces Gorgonzola, sliced
3 tablespoons honey

Preheat the oven to 400 degrees F.
Arrange the sliced baguette on a baking sheet. Brush with olive oil. Bake until the bread is pale golden and crisp, about 10 minutes.

Arrange the cheese on the toasts and bake until the cheese is melted, about 3 minutes.

Drizzle the toasts with honey. Place on a serving platter and serve immediately.

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Pears Stuffed With Gorgonzola Cheese

4 ripe pears
1 Tbs lemon juice
3 ounces Gorgonzola cheese, at room temperature
1 Tbs butter, unsalted at room temperature
4 Tbs candied walnuts, crushed

Cut the pears in half lengthwise (you may leave the stem attached to one half).
Remove the cores and scoop a small portion of the pulp out of each pear half.
Brush lemon juice on each half to keep it from turning brown.
Cream the Gorgonzola cheese and butter together until it is fluffy.
Fill the hollows of the pears with 1 Tbs of cheese-butter mixture.
Sprinkle 1/2 Tbs of crushed walnuts over each pear half.
Cover and chill for 2 hours before serving.

Answer 4

Pasta With Chicken, Sun-Dried Tomatoes, Gorgonzola, Pine Nuts

1/2 cup chopped drained oil-packed sun-dried tomatoes -- 2 tbspns of the oil reserved
2 boneless skinless chicken breast halves -- (abt 9 oz total)
1 pound gnocchi pasta or medium shell pasta
4 garlic cloves -- minced
1/2 cup chopped fresh basil
1/2 cup canned low-salt chicken broth
1/2 cup crumbled Gorgonzola cheese - (abt 2 oz)
1/4 cup chopped prosciutto
Salt -- to taste
Freshly-ground black pepper -- to taste
1/4 cup pine nuts -- toasted

Heat 1 tablespoon oil reserved from tomatoes in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until cooked through, about 3 minutes per side. Transfer chicken to plate and cool; do not clean skillet. Cut chicken into 1/2-inch pieces.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; transfer to large bowl.

Meanwhile, heat remaining 1 tablespoon tomato oil in same skillet over medium-high heat. Add garlic; sauté until tender, about 1 minute. Add sun-dried tomatoes, chicken, basil, broth, cheese and prosciutto to skillet and bring to boil.

Add sauce to pasta and toss to coat. Season to taste with salt and pepper. Top with pine nuts and serve.

yields 4 servings.
Bon Appétit

Answer 5

Here are some recipes for appetizers with gorgonzola cheese.

http://allrecipes.com/Search/Ingredients.aspx?WithTerm=appetizer&SiteId=0&Wanted1=gorgonzola

Answer 6

cheese stuffed mushrooms

cooks.com can usually help you out, as can kraft.com