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Spinach and Gorgonzola Cheese Ball
Appetizer

Spinach and Gorgonzola Cheese Ball

4.4

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Stir together cream cheese and spinach in a large bowl; mix well. Gently fold in Gorgonzola crumbles. Shape cheese mixture into a ball. Roll cheese ball in slivered almonds. Wrap well; chill until firm, about 1 hour.

By PEARLIEQ

Gorgonzola Bread
Appetizer

Gorgonzola Bread

4.3

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 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.
  3. 3 Bake for 12 to 15 minutes in the preheated oven, or until the pears are browned and the cheese has started to melt.

By CAPTAINMORG

Pear and Gorgonzola Cheese Pizza
Appetizer Italian

Pear and Gorgonzola Cheese Pizza

4.7

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C).
  2. 2 Place pizza crust dough on a medium baking sheet. Layer with Provolone cheese. Top cheese with Bosc pear slices. Sprinkle with walnuts and Gorgonzola cheese.
  3. 3 Bake in the preheated oven 8 to 10 minutes, or until cheese is melted and crust is lightly browned. Remove from heat. Top with chives and slice to serve.

By Brian Golden

Gorgonzola Stuffed Mini Potatoes
Appetizer American

Gorgonzola Stuffed Mini Potatoes

4.3

Prep
5 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 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.
  3. 3 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.

By France Cevallos

Angel of Death Cheese Spread
Appetizer American

Angel of Death Cheese Spread

Prep
20 min
Cook
35 min
Total
1505 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Chop 1/2 inch off of the top of the garlic head, just enough to expose the cloves. Drizzle with olive oil and wrap in aluminum foil.
  3. 3 Roast in the preheated oven until golden brown, 30 to 40 minutes. Let cool enough to handle, about 5 minutes.
  4. 4 Measure out 2 tablespoons of roasted garlic and press with the side of a knife to smooth each clove into a paste.
  5. 5 Beat ricotta cheese with an electric mixer in a medium bowl until soft. Add Gorgonzola and mix until smooth. Beat in cream until thickened, then add salt and garlic paste and mix until combined.
  6. 6 Lay the sage leaves, bottom side-up, onto the center of the cheese cloth in a pattern. Carefully spoon the cheese mixture over the leaves, then gather and tie off the ends of the cheesecloth, forming the cheese into a shape.
  7. 7 Move to a strainer over a dish and allow to drain for at least 24 hours in the refrigerator.
  8. 8 Carefully unmold the cheese on the serving plate, with the sage leaves facing up.
  9. 9 Lightly toast the chopped walnuts in a skillet over low heat until golden, 3 to 5 minutes. Remove from heat and let cool, about 5 minutes. Gently press the walnuts onto the cheese spread. Serve at room temperature.

By Annie Campbell

Gorgonzola and Olive Stuffed Grape Leaves
Appetizer Greek

Gorgonzola and Olive Stuffed Grape Leaves

4.4

Prep
45 min
Cook
Total
45 min

Instructions

  1. 1 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.
  2. 2 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.

By LINDA

Fig and Gorgonzola Israeli Couscous Salad
Dinner Middle Eastern

Fig and Gorgonzola Israeli Couscous Salad

4.2

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Pour water into a pot and bring to a boil over medium-high heat. Stir in couscous, cover, reduce heat to low, and simmer until couscous is cooked and water is fully absorbed, 8 to 10 minutes. Transfer couscous to a large bowl and set aside.
  2. 2 Meanwhile, heat olive oil in a saucepan over medium heat. Add onion and cook until slightly caramelized, 8 to 10 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add dried figs and cook until slightly softened, about 5 minutes. Mix in balsamic vinegar, honey, salt, and black pepper, and cook until mixture thickens slightly, 4 to 5 minutes. Pour fig mixture over cooked couscous and stir to combine. Adjust salt and pepper to taste. Add 2 tablespoons of crumbled Gorgonzola and the toasted walnuts to the couscous; toss to combine.
  3. 3 Divide spinach between four serving dishes. Top each with equal amounts of fig and couscous mixture. Top each salad with additional Gorgonzola crumbles, if desired. Serve immediately.

By Kim

Gorgonzola Butter

Gorgonzola Butter

4.9

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In a food processor, combine Gorgonzola cheese and butter. Process until smooth.

By kenziebug

Gorgonzola and Apple Pork Chops
Dinner

Gorgonzola and Apple Pork Chops

3.8

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Butterfly each pork chop by slicing horizontally through the center with a sharp knife. Leave them attached on one side so they can be flipped open to create a butterfly shape.
  2. 2 Heat oil in a large skillet over medium high heat. Add pork chops, reduce heat to medium and cook slowly for 5 to 7 minutes each side, or until they are done to your liking. Set aside.
  3. 3 Melt butter or margarine in a medium skillet over medium heat. Add apples and saute until tender, then turn off heat and add cheese to skillet. Mix together slowly to form a creamy thick sauce.
  4. 4 Place reserved chops on serving plate and stuff each one with 1/4 of the apple/cheese mixture. Serve hot.

By Kimberly Watson

Baby Beet Salad with Walnuts
Dinner

Baby Beet Salad with Walnuts

Prep
10 min
Cook
40 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Trim tops from baby beets. Gently wash, then arrange in a single layer in a shallow baking pan. Drizzle with olive oil and gently toss to coat.
  3. 3 Bake, covered, until tender, about 40 minutes. Let cool in the covered pan on a wire rack for 30 minutes.
  4. 4 Peel and halve beets lengthwise, then gently toss with vinaigrette dressing.
  5. 5 Arrange baby lettuce on a serving platter. Top with beets, Gorgonzola cheese, and walnuts.

By Allrecipes Magazine

Homemade Pear and Gorgonzola Ravioli
Dinner Italian

Homemade Pear and Gorgonzola Ravioli

4.9

Prep
30 min
Cook
20 min
Total
80 min

Instructions

  1. 1 Melt butter in a large skillet over medium heat. Add pears and thyme; cook, stirring often, until pears have softened, about 10 minutes. Crumble Gorgonzola cheese over pears; cook and stir until melted, 2 to 3 minutes. Remove skillet from heat and cool filling completely.
  2. 2 Cut pasta dough into 3 equal pieces. Flatten the first piece of dough on a floured work surface; roll with a rolling pin 5 or 6 times. Turn the dough 45 degrees and roll again, 5 to 6 times. Keep rolling and turning in the same direction until dough has a consistent thickness of about 1/16-inch. Repeat with remaining 2 pieces of pasta dough.
  3. 3 Gently transfer 1 pasta sheet to a floured surface and cut in half to form 2 evenly sized rectangles. Drop about 1 teaspoon filling onto 1 rectangle, spacing the filling about 1-inch apart. Brush the spaces around the filling with water.
  4. 4 Lay the second rectangle on top of the first. Gently squeeze out the air around the filling and press firmly with your hands to seal the edges and all dough around the filling.
  5. 5 Cut square ravioli shapes using a ravioli cutter. Transfer the ravioli to a floured plate or board. Repeat with the remaining dough and filling. Let the ravioli stand for about 30 minutes.
  6. 6 Bring a saucepan of lightly salted water to the boil; gently add ravioli, working in batches. Cook until ravioli float to the top, about 3 minutes. Remove using a slotted spoon and transfer to a warm bowl.

By Allrecipes Member

Grilled Nectarines with Goat Cheese
Dessert

Grilled Nectarines with Goat Cheese

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Combine Cabernet and sugar in a saucepan. Boil until reduced to 1/2 cup. Let syrup cool.
  2. 2 Place goat cheese and Gorgonzola in a blender with milk. Blend until smooth. Add additional milk, 1 tablespoon at a time, if necessary.
  3. 3 Cut the nectarines in half lengthwise and remove the pits.
  4. 4 Lightly brush nectarines with olive oil and place on the grill for 3 to 4 minutes.
  5. 5 Once nectarines are cooled, place a spoonful of the goat cheese mousse in the center of each nectarine. Drizzle with Cabernet syrup.

By 14 Hands Winery

Caramelized Onion and Gorgonzola Pizza
Dinner Italian

Caramelized Onion and Gorgonzola Pizza

4.3

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 In a large saute pan, melt butter over medium heat. Saute onions in butter until the onions are soft and dark brown, approximately 25 minutes. Stir in sugar, and continue cooking for 1 or 2 more minutes.
  2. 2 Preheat oven to 425 degrees F (220 degrees C).
  3. 3 Grease a pizza pan or cookie sheet, and press out the dough to desired thickness. Spread onions evenly over the dough, and top with crumbled Gorgonzola.
  4. 4 Bake for 10 to 12 minutes, or until done.

By Jessica

Gnocchi with Cream of Acorn Squash and Borgonzola Cheese
Dinner

Gnocchi with Cream of Acorn Squash and Borgonzola Cheese

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. 2 Cut acorn squash into quarters, remove seeds, brush with olive oil, and place onto the prepared baking sheet.
  3. 3 Roast squash in the preheated oven until tender, 35 to 40 minutes.
  4. 4 Remove squash from oven and scrape the flesh from the skins into a deep bowl. Discard the skins. Add butter, sage, and salt. Using a immersion blender, puree the squash.
  5. 5 Bring a pot of salted water to a boil. Add gnocchi and cook until they float, 2 to 3 minutes.
  6. 6 Using a slotted spoon, remove gnocchi from the water and place directly into the pureed squash. Add 1 or 2 ladlefuls of the hot cooking water. Toss lightly. Immediately divide onto 4 serving plates and dot with the Borgonzola cheese. Serve immediately.

By Kim's Cooking Now

Baked Fennel with Gorgonzola
Dinner American

Baked Fennel with Gorgonzola

3.8

Prep
Cook
Total

Instructions

  1. 1 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.
  2. 2 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.
  3. 3 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.
  4. 4 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.
  5. 5 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.

By Christine L

Angel Hair Pasta with Gorgonzola
Dinner

Angel Hair Pasta with Gorgonzola

3.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the angel hair pasta bring back to a boil, and cook pasta over medium heat until tender yet firm to the bite, 4 to 5 minutes. Drain and keep warm.
  2. 2 Heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute. Stir in onion and cook until softened and light brown, 5 to 7 minutes. Reduce heat to low. Pour in heavy cream and mix well. Add Gorgonzola cheese; cook and stir until melted and sauce is thickened, about 5 minutes more. Stir in walnuts.
  3. 3 Pour sauce into cooked pasta and toss well to combine. Serve hot.

By Ghida Sammakieh

Chanterelle Mushroom Sauce with Gorgonzola
Dinner

Chanterelle Mushroom Sauce with Gorgonzola

Prep
5 min
Cook
40 min
Total
45 min

Instructions

  1. 1 Melt butter in a saucepan over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk sherry wine and broth into the flour mixture, and bring to a boil over medium heat. Reduce heat to a simmer.
  2. 2 Stir in Gorgonzola cheese until melted. Add mushrooms, seasoning blend, and pepper; simmer over medium-low heat until sauce has reduced and desired thickness is achieved, about 30 minutes. I think it's just about perfect when the bubbles start to look like a heavy rain hitting the ground.

By SamnGoodSauce

Hazelnut Blue Pecan Salad
Lunch

Hazelnut Blue Pecan Salad

4.9

Prep
10 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat an oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
  2. 2 Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the sugar, continuing to beat until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly. Fold in cayenne pepper and salt. Add the pecans and stir until coated. Spread the mixture evenly on the parchment-lined baking sheet.
  3. 3 Bake 10 minutes, then turn the pecan pieces. Bake another 10 minutes until toasted. Remove from oven and let cool about 15 minutes.
  4. 4 Mound two cups of salad greens on each plate. Sprinkle each serving with 1/4 cup Gorgonzola cheese, then drizzle with a teaspoon of hazelnut oil. Top each salad with a cup of toasted pecans.

By betsyjane

Baby Greens with a Warm Gorgonzola Dressing
Side Dish

Baby Greens with a Warm Gorgonzola Dressing

4.9

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble and set aside.
  2. 2 Combine the olive oil, red wine vinegar, white sugar, salt, garlic, and Gorgonzola cheese in a blender; blend until smooth. Pour the dressing into a small saucepan over medium-low heat and warm gently.
  3. 3 Toss the baby greens, almonds, and crumbled bacon together in a salad bowl; drizzle dressing over salad and toss to coat. Serve immediately.

By Cheri

Vegetarian Baked Pasta
Dinner

Vegetarian Baked Pasta

4.4

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Pour a glass of ice water over the pasta to stop the cooking, but do not rinse thoroughly.
  2. 2 Preheat oven to 350 degrees F (175 degrees C). Coat a 9 x 13 glass pan with olive oil. Heat 2 tablespoons olive oil in large skillet. Add mushrooms. Cook for 2 minutes then add basil, oregano and garlic and cook 1 minute more. Add sauce to mushroom mixture and stir.
  3. 3 To assemble, pour enough sauce in the bottom of the pan to cover. Combine the remaining sauce and the pasta. Place one-third of sauced noodles on top of sauce in pan. Top with 1 cup of mozzarella and one-half of the gorgonzola. Repeat for a second layer. Put the final third of the noodles in the pan and top with the final 2 cups of mozzarella.
  4. 4 Bake for 30 to 45 minutes, or until cheese is browned. Serve.

By Brad

Crumbly Gorgonzola Strawberry Quinoa Salad
Lunch

Crumbly Gorgonzola Strawberry Quinoa Salad

4.3

Prep
Cook
Total

Instructions

  1. 1 Prep the balsamic vinaigrette. Whisk together olive oil, balsamic vinegar, garlic and sugar in a small bowl; set aside.
  2. 2 To assemble salad, place spinach in a large bowl. Top with strawberries, avocado, quinoa, pecans and Gorgonzola cheese. Pour dressing over salad and gently toss to combine. Serve immediately.

By BelGioioso Cheese

Tomato Gorgonzola Soup
Lunch

Tomato Gorgonzola Soup

4.6

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat oil in a medium saucepan over medium heat. Add the onion, pepper, and garlic; cook and stir 4 to 5 minutes or until vegetables are soft.
  2. 2 Add the cheeses, cream, and milk; heat mixture until cheeses melt and the mixture is simmering.
  3. 3 Stir in the tomatoes (including their liquid), tomato juice, basil, sugar, and pepper. Continue to simmer mixture for 15 to 20 minutes while stirring constantly. Do not boil.

By Jess

Red Pear, Pomegranate, and Gorgonzola Salad

Red Pear, Pomegranate, and Gorgonzola Salad

4.0

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Combine apple cider vinegar, extra-virgin olive oil, honey, Dijon mustard, salt, and white pepper in a small container with a lid. Cover tightly and shake until well combined. Set aside.
  2. 2 Place lettuce in a salad bowl. Sprinkle with toasted walnut pieces and cheese crumbles. Fan pear slices on the top of the salad and sprinkle with pomegranate arils and chopped scallion.
  3. 3 Drizzle with vinaigrette and serve.

By Bibi