Place the Gorgonzola cheese, oregano, garlic, tarragon, basil, olive oil, milk, and vinegar in a blender or food processor. Blend until smooth.
In a large bowl, toss the Gorgonzola dressing with lettuce, avocado, and walnuts.
Preheat oven to 450 degrees F (230 degrees C).
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.
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.
Heat a large skillet over medium-heat and melt butter. Add Brussels sprouts, turning to coat with butter. Cover skillet, reduce heat to medium, and cook, turning every 3 to 4 minutes, until Brussels sprouts are browned and tender, 8 to 10 minutes. Sprinkle with Gorgonzola cheese, salt, and pepper.
lastic wrap. Beat the cream cheese in a medium bowl with
In a medium skillet, melt 2 Tbs butter over medium heat.
Add pear slices and cook turning occasionally until golden and barely tender (8-10 minutes). Let cool.
In a medium bowl, whisk cream cheese with the cream.
Stir in 2 oz of gorgonzola cheese.
Spoon the cheese mixture into the crust and spread evenly.
Sprinkle the remaining 2 oz gorgonzola on top.
Fan the pear slices over the cheese in a circular pattern.
Serve at room temperature.
ough. For a homemade dough recipe click here. If you are
Mix the Gorgonzola cheese with the milk. Stir in 2/3 of the walnuts, the mustard and the chili flakes. Transfer to a serving bowl and sprinkle with the remaining nuts to garnish.
Prepare polenta according to package instructions. Remove from heat and stir in flour. Allow to cool slightly. Add salt, egg yolk, yogurt, and chili powder. Stir thoroughly to mix.
Using floured hands, shape into 32 thin patties. Heat oil in a large heavy-based frying pan. Cook patties in batches for 1-2 mins on each side until golden. Drain on paper towels.
Layer patties with gorgonzola cheese slices, sun-dried tomatoes and basil. Season to taste and serve hot with a side salad.
nd whisk in the Gorgonzola cheese and Parmesan cheese, salt, pepper, and nutmeg
ocket for the ham and cheese filling.
*Shake the chicken
ix in 1/4 cup Gorgonzola cheese. The cheese should liquefy into the
Stir in 1 ounce crumbled gorgonzola cheese. Divide mixture evenly between 4
ablespoons olive oil, walnuts, Parmesan cheese, and garlic in a food
Bring a large pot of lightly salted water to a rolling boil. Cook the penne in the boiling water, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain.
Return the drained pasta to the pot; stir the butter, Parmesan cheese, and Gorgonzola cheese into the pasta and place over medium heat; cook until the cheese is completely melted. Pour the cream into the pasta mixture; stir. Remove from heat and fold the pear into the pasta mixture. Top with walnuts. Season with pepper to serve.
hicken mixture; top with remaining Gorgonzola cheese. Place remaining tortilla on top
aking pan. Sprinkle half the Gorgonzola cheese on top. Pour onion mixture
arge bowl. Mix in ricotta cheese and spinach until evenly blended
Sprinkle half the Gorgonzola cheese and half the Parmesan cheese on top. Dot
Combine sake, butter, and garlic into a saucepan over medium heat. Cook and stir until the mixture has thickened and reduced in volume by one half, about 3 minutes. Add cream to the sake mixture; stir until reduced by one fourth, about 3 minutes. Season with basil, parsley, and salt and pepper.
Stir Gorgonzola cheese and Parmesan cheese slowly into the sake mixture; simmer and stir continuously until smooth, about 3 minutes. Simmer until flavors combine, about 5 minutes.
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.