Gorgonzola Cheese Recipes
Casey Said:
What does gorgonzola cheese taste like?We Answered:
It is the Italian version of Blue Cheese but only softer and creamier. It is strong in flavor and will really give your gnocchi a great taste. Enjoy it as it is a great cheese.Armando Said:
if a recipe calls for gorgonzola cheese, can use something else?We Answered:
Gorganzola is a variety of blue cheese. You can sub any other - Daniblu, Roquefort, or anything you find at the store. If you don't like blue try feta or goat cheese. A crumbled Mexican cheese like Cotija is good too. It depends on what you're making.Ashley Said:
any good recipes using chicken and gorgonzola cheese???We Answered:
GORGONZOLA CHICKEN4 chicken breasts, skinned and boned
1/2 c. chopped chives
2 tbsp. snipped fresh basil or 1/2 tsp. dried
6-8 oz. Gorgonzola cheese
1 egg
1 tbsp. water
3/4 c. fine bread crumbs
1/2 c. melted butter
Pound the chicken breasts between layers of waxed paper to flatten them; be careful not to break the flesh. Combine the chives and basil, then cut 4 fingers of cheese and roll them in the mixture. Put them between two layers of waxed paper and freeze for 15 minutes.
Meanwhile, grease a shallow baking dish and preheat oven to 350 degrees. Place a finger of cheese in the middle of each breast, tuck the chicken around it, then roll and fold the ends in to make a nice tight pocket. Fork-whip the egg with the water and dip each piece of chicken in the mixture. Roll in the bread crumbs, dip in the melted butter, and cover with more bread crumbs. Place the chicken pockets in the dish, cover with foil, and bake for 15 minutes. Remove foil and bake for another 25-30 minutes. Serves 4.
Joy Said:
What's a great recipe for an appetizer, using my favourite food, gorgonzola cheese?We Answered:
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.
Allan Said:
What to make with Gorgonzola cheese?We Answered:
Gorgonzola Butter -- Great on Steak!!INGREDIENTS
4 ounces Gorgonzola cheese
4 tablespoons unsalted butter
DIRECTIONS
In a food processor, combine Gorgonzola cheese and butter. Process until smooth.
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Baby Greens with a Warm Gorgonzola Dressing --
INGREDIENTS
4 slices bacon
3/4 cup olive oil
1/3 cup red wine vinegar
1/4 cup white sugar
1 teaspoon salt
1 clove garlic, minced
2 ounces crumbled Gorgonzola cheese
6 cups mixed baby greens
2 tablespoons toasted sliced almonds
DIRECTIONS
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.
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.
Toss the baby greens, almonds, and crumbled bacon together in a salad bowl; drizzle dressing over salad and toss to coat. Serve immediately.
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Blue Cheese and Red Onion Jam Crescent Thumbprints --
INGREDIENTS
1 (3 ounce) package cream cheese, softened
1/2 cup crumbled Gorgonzola cheese
1 (8 ounce) can refrigerated crescent dinner rolls
1/3 cupChopped Pecans
1 teaspoon Olive Oil
1/3 cup finely chopped red onion
1 tablespoon balsamic vinegar
1/4 cup Apricot Preserves
1/8 teaspoon dried thyme leaves
DIRECTIONS
Heat oven to 375 degrees F. In small bowl, mix cream cheese and Gorgonzola cheese with fork until blended.
Unroll dough; separate into 2 rectangles, each about 11 inches long. Place 1 rectangle on cutting board; press perforations together to seal. Spread half of the cheese mixture over dough to within 1/2 inch of long sides; sprinkle half of the pecans evenly over cheese. Starting at 1 long side, roll up; press seam to seal. Cut roll into 16 (about 3/4-inch) slices with serrated knife; place cut sides down on ungreased large cookie sheet. Repeat with remaining dough, cheese and pecans.
Bake 14 to 17 minutes or until golden brown.
Meanwhile, in 8-inch nonstick skillet, heat oil over medium heat. Add onion; cook 3 to 5 minutes, stirring frequently, until soft and lightly brown. Remove from heat. Stir in vinegar, preserves (breaking up large pieces of fruit if necessary) and thyme; set aside.
After removing rolls from oven, immediately press back of a teaspoon into center of each roll to make small indentation. Spoon slightly less than 1/2 teaspoon onion jam into each indentation. Remove from cookie sheet. Serve warm.
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Tomato Gorgonzola Soup --
INGREDIENTS
1 tablespoon olive oil
1/4 large red onion, diced
1/2 cup red bell pepper, diced
2 cloves cloves garlic, minced
1/4 cup Gorgonzola cheese, crumbled
4 ounces cream cheese, softened
1/4 cup heavy cream
1/4 cup milk
1 (14.5 ounce) can diced tomatoes
1 1/2 cups tomato juice
2 teaspoons dried basil
1 teaspoon white sugar
1/4 teaspoon ground white pepper
DIRECTIONS
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.
Add the cheeses, cream, and milk; heat mixture until cheeses melt and the mixture is simmering.
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.
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Fantastic Gorgonzola and White Wine Cheese Ball --
INGREDIENTS
1 (8 ounce) package cream cheese, softened
2 ounces crumbled Gorgonzola cheese
1/4 cup shredded sharp Cheddar cheese
2 tablespoons white wine
2 tablespoons paprika
1/2 cup chopped pistachio nuts
DIRECTIONS
In a medium bowl, blend cream cheese, Gorgonzola cheese, sharp Cheddar cheese and white wine. Form the mixture into a ball shape.
On a piece of wax paper, spread the paprika and pistachio nuts. Roll the cheese ball in paprika and pistachios to coat.
Wrap coated cheese ball in wax paper. Chill in the refrigerator 6 hours, or overnight, before serving.