Gorgonzola Thyme Stuffed Olives Recipe 415

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GORGONZOLA-THYME-STUFFED OLIVES RECIPE - (4.1/5)



Gorgonzola-Thyme-Stuffed Olives Recipe - (4.1/5) image

Provided by á-174535

Number Of Ingredients 5

3 ounces gorgonzola cheese or other blue cheese, crumbled
2 ounces cream cheese, softened
2 teaspoons snipped fresh thyme
1/2 teaspoon black pepper
40 pitted whole green olives

Steps:

  • In a medium mixing bowl beat gorgonzola cheese and cream cheese with an electric mixer on medium speed until creamy. Stir in thyme and pepper. Spoon cheese mixture into a pastry bag fitting with a small plain round tip. Pipe the cheese mixture into each olive. Spoon olives into a glass container. MAKE-AHEAD: Store olives in the refrigerator for up to 7 days. To serve, let stand at room temperature for 1 hour.

ROASTED STUFFED FIG WITH GORGONZOLA



Roasted Stuffed Fig with Gorgonzola image

Provided by Anne Burrell

Categories     appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 8

2 red grapes, thinly sliced
1/2 cup Gorgonzola cheese
1/2 cup mascarpone cheese
4 fresh figs
1/2 cup walnuts
Splash olive oil
3 slices prosciutto, thinly sliced
Splash red wine vinegar

Steps:

  • Freeze the grape slices until frozen, about 30 minutes.
  • Preheat the oven to 350 degrees F.
  • Put the Gorgonzola and mascarpone in a bowl and mix with an electric hand mixer until combined. Fill a disposable pastry bag with the cheese mixture and snip the tip about 1/2 inch from the end.
  • Remove the top third from each fig and place upright on a small baking sheet. Add the walnuts and roast until the figs are soft and beginning to caramelize and the walnuts are toasty, about 10 minutes.
  • Heat a saute pan over medium heat and add a splash of olive oil. Add the prosciutto and saute until crispy, about 5 minutes. Add a splash of red wine vinegar and remove from the heat.
  • Finely chop the walnuts. Pipe a heaping amount of the cheese mixture into each fig. Roll the tops in chopped walnuts. Top with crispy prosciutto pieces. Stick a frozen grape slice in each.

GORGONZOLA STUFFED GRILLED MUSHROOMS



Gorgonzola Stuffed Grilled Mushrooms image

Provided by Bobby Flay

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 8

1/4 cup olive oil
1 small onion, finely chopped
4 cloves garlic, finely chopped
16 large button mushrooms, stems removed and finely chopped
2 cups fresh bread crumbs
1/4 finely chopped fresh parsley
Dash of hot pepper sauce
4 ounces Gorgonzola cheese, crumbled

Steps:

  • Use side burners or preheat grill. Heat oil in a medium saucepan over medium high heat. Add onions and garlic and cook until soft. Add mushroom stems and cook until golden brown. Remove from heat and add bread crumbs, parsley, hot pepper sauce and cheese. Mix until well combined (if mixture looks too dry, add more olive oil.) Season the mixture with salt and pepper to taste. Fill the mushroom caps with the mixture and brush the entire mushroom with more olive oil. Grill over medium heat until tender.

GORGONZOLA AND OLIVE STUFFED GRAPE LEAVES



Gorgonzola and Olive Stuffed Grape Leaves image

These are the richest appetizers we have ever served. They are wonderful with wine and cheese! A version of this recipe was a gift from a friend and we have enjoyed it along with our guests. Use as much Gorgonzola as suits your taste!

Provided by LINDA

Categories     Appetizers and Snacks     Vegetable     Olives

Time 45m

Yield 20

Number Of Ingredients 12

¾ cup chopped green olives
¾ cup chopped kalamata olives
½ cup crumbled Gorgonzola cheese
¾ cup chopped macadamia nuts
5 tablespoons chopped fresh basil leaves
4 roma (plum) tomatoes, seeded and chopped
1 red bell pepper, chopped
3 ½ tablespoons chopped fresh garlic
2 tablespoons brown sugar
salt to taste
ground black pepper to taste
1 (8 ounce) jar grape leaves packed in brine

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 90.9 calories, Carbohydrate 5.3 g, Cholesterol 4.5 mg, Fat 7.3 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 1.6 g, Sodium 605.5 mg, Sugar 2.1 g

GORGONZOLA AND OLIVE STUFFED GRAPE LEAVES



Gorgonzola and Olive Stuffed Grape Leaves image

These are the richest appetizers we have ever served. They are wonderful with wine and cheese! A version of this recipe was a gift from a friend and we have enjoyed it along with our guests. Use as much Gorgonzola as suits your taste!

Provided by LINDA

Categories     Olive Appetizers

Time 45m

Yield 20

Number Of Ingredients 12

¾ cup chopped green olives
¾ cup chopped kalamata olives
½ cup crumbled Gorgonzola cheese
¾ cup chopped macadamia nuts
5 tablespoons chopped fresh basil leaves
4 roma (plum) tomatoes, seeded and chopped
1 red bell pepper, chopped
3 ½ tablespoons chopped fresh garlic
2 tablespoons brown sugar
salt to taste
ground black pepper to taste
1 (8 ounce) jar grape leaves packed in brine

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 90.9 calories, Carbohydrate 5.3 g, Cholesterol 4.5 mg, Fat 7.3 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 1.6 g, Sodium 605.5 mg, Sugar 2.1 g

CHICKEN STUFFED WITH GORGONZOLA, SUN-DRIED TOMATOES & BASIL



Chicken Stuffed With Gorgonzola, Sun-Dried Tomatoes & Basil image

I made this up last night. It was really good. I used thighs, but you could use breasts with the bone in and a good covering of skin. The stuffing uses a lot of ingredients I wanted to use up, such as easter ham, gorgonzola, and fresh basil. Cooking time does not include chilling time.

Provided by conniecooks

Categories     Chicken

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 18

6 chicken thighs (bome in, skin on)
1/4 cup ham (finely diced)
1/4 cup finely minced shallots or 1/4 cup mild onion
fresh ground pepper
1/2 teaspoon dried thyme
1/4 cup fresh basil leaf, shredded
1/4 cup sun-dried tomato, finely chopped
1 tablespoon sun-dried tomato pesto
1/2 cup gorgonzola, cut up
1/4 cup parmesan cheese
fresh ground pepper
1/3 cup melted butter
3 garlic cloves, finely minced
salt & pepper
3/4 cup dry breadcrumbs
1/4 cup parmesan cheese
1/2 cup white wine
1/2 cup half-and-half

Steps:

  • Sauté the ham and shallot together.
  • Season with pepper and thyme.
  • Set aside to cool.
  • Mix together basil leaves, sundried tomatoes, sundried toamato pesto,gorgonzola cheese, parmesan cheese, Freshly ground Pepper.
  • Gently loosen skin on chicken being careful not to tear it.
  • Put the stuffing under the skin with a small spoon and massage gently to evenly distribute. If there is extra stuffing rub onto skin. Chill one hour.
  • Add the minced garlic to the melted butter and brush all over chicken on both sides.
  • Combine parmesan with bread crumbs and season to taste.
  • Gently roll and pat breadcrumb mixture on chicken.
  • Bake at 350°F for 35 - 40 minute.
  • Remove chicken from oven and put on plate, Keep warm. Drain off excess fat.
  • Whisk wine into chicken drippings and cook a minute or two add cream and whisk . The bread crumbs left in the pan will thicken the sauce and any stuffing that oozed out will give great flavour.
  • Put a nap of sauce on the dinner plate and place the chicken on top.
  • Enjoy.

Nutrition Facts : Calories 723.1, Fat 50.5, SaturatedFat 23.6, Cholesterol 198.5, Sodium 1035.9, Carbohydrate 22.1, Fiber 1.5, Sugar 3.1, Protein 39.5

GORGONZOLA STUFFED MUSHROOMS



Gorgonzola Stuffed Mushrooms image

Grilled or baked it doesn't matter. These are a tasty mushroom appetizer. We love the taste of Gorgonzola with the mushrooms. This is a Bobby Flay recipe.

Provided by Linda B

Categories     Cheese

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup olive oil
1 small onion, finely chopped
4 cloves minced garlic
16 large button mushrooms, with stems removed
2 cups fresh breadcrumbs
1/4 cup fresh parsley, finely chopped
3 -5 hot pepper sauce, to taste
4 ounces gorgonzola, crumbled
salt and pepper

Steps:

  • Cook onion and garlic in olive oil in saucepan until soft.
  • Chop mushroom stems& add to saucepan, cooking until golden.
  • Remove from heat and add rest of ingredients.
  • Fill the mushroom caps and brush all over with olive oil.
  • To cook either bake at 350 F for about 30 minutes until browned (I raised temperature to 375 for the last 10 minutes) or grill over medium heat until soft and tender.

Nutrition Facts : Calories 466.1, Fat 24.9, SaturatedFat 7.9, Cholesterol 21.3, Sodium 798.8, Carbohydrate 45.5, Fiber 3.8, Sugar 5.8, Protein 16.6

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