Gorgonzola Recipes

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Gorgonzola Kale Brioche Tart (Savory Tart Recipe) Recipe

I usually make savory tarts with a pâte brisée (which is the classic pastry crust) or pâte sablée (crumbly, shortbread savory crust). But this time, since I prepared a tart with a very pungent filling with the use of gorgonzola, I wanted to soften the flavors with brioche crust. 

To keep things somewhat "light", I added little dollops of kale pesto to the top of the tart. Healthy, you ask? Maybe not, but at least we got to eat a nice portion of greens at the same time! 


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Gorgonzola Pear Pizza Recipe Recipe

Gorgonzola Pear Pizza Recipe

08.23.11 by Jackie

It's almost the end of grilling season. If you’re looking to make the most of the little sunshine and few warm days we have left, I would suggest making a pizza on your grill. To start the pizza, I grilled flat bread until it almost turned into a cracker. I decided to go with blue cheese and pear flavors, because the two pair incredibly well. I would have used Gorgonzola as a topping but my local market only carried Fourme d'Ambert, which is a raw French blue cheese (equally delicious). I broke the traditional rules for pizza and spread béchamel sauce along with caramelized onions in place of the standard tomato sauce.

This is an easy, light meal and it's a perfect recipe for a warm, summer day. Enjoy!


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Raspberry Cheese Pinwheel Appetizers Recipe

They may seem like an odd couple, but I paired raspberry and blue cheese to create these great party appetizers. First, I made a raspberry salad, tossed with pickled red onions, crumbled Gorgonzola cheese and candied walnuts. To make them easier to serve, I wrapped the raspberries in lavash flat bread and rolled them into pinwheel appetizers.

I secured the appetizers with party picks, so they would look elegant passed around on trays. They are great appetizers for finger food buffet parties and take no time to assemble. Fruits don't have to be used only in desserts!


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Morel and Blue Cheese Pasta Gratin Recipe (Cheese Pasta Casserole) Recipe

Our vacation is coming to an end, and we head back home in the morning. For the ride back, I made a pasta gratin using radiatore pasta with fresh morels and a blue cheese white sauce. You know, just in case anyone gets hungry! I combined the ingredients in a casserole dish sprinkled with shredded Parmesan cheese and served the gratin casserole dish with tomato and greens.

I got many of the ingredients yesterday at the Rogue Valley Farmers' Market in Ashland, where I discovered a myriad of wonderful fresh products. I was particularly drawn to the white raspberries, Oregonian goat sausages and fresh morels. After purchasing the ingredients at the market, in the afternoon we visited the headquarters of Harry and David where I bought some delicious blue cheese that ended up in this dish. Southern Oregon has turned out to be absolutely delicious!


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Creamy Gorgonzola Ranch Salad Dressing Recipe

I had some gorgonzola left over from the cheese soufflé I made yesterday, so I decided to make a salad dressing out of it. Instead of going for the obvious choice of making a bleu cheese dressing with the gorgonzola, I opted to make a ranch dressing. Ranch salad dressing is a blend of mayonnaise, sour cream, buttermilk and spices. Traditional mayonnaise calls for egg yolks but my 9-year-old- sister-in-law is deathly allergic to eggs so I substitute it with homemade vegenaise made with silken tofu.

This flavorful salad dressing meets everyone's diet restrictions in my home while still being delicious. I hope you will enjoy it as well.


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