GORGONZOLA AND TOASTED WALNUT SPREAD
The fabulous flavor of toasted walnuts infuses every bite of this rich and creamy spread. Have it ready in 10 minutes!
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 10m
Yield 16
Number Of Ingredients 8
Steps:
- Reserve 1 tablespoon of the Gorgonzola cheese for garnish. In food processor, place cream cheese, remaining Gorgonzola cheese, half-and-half and pepper. Cover and process just until blended.
- Reserve 1 tablespoon of the walnuts for garnish. Stir remaining walnuts into cheese mixture. Spoon into shallow serving bowl. Sprinkle with reserved Gorgonzola cheese, walnuts and the parsley. Serve with bread slices and apple slices.
Nutrition Facts : Calories 105, Carbohydrate 1 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 160 mg
GORGONZOLA AND TOASTED WALNUT SALAD
Entertaining? Make a salad that's been restaurant inspired. It's fast, easy and delicious.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- To toast walnuts, cook in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until fragrant and golden brown. Remove walnuts from skillets and spread on plate to cool slightly.
- In blender or food processor, place 1/3 cup toasted walnuts and remaining dressing ingredients. Cover and blend on high speed about 1 minute or until smooth.
- In large bowl, toss remaining 1/3 cup toasted walnuts and salad ingredients. Pour dressing over salad mixture; toss gently until salad is evenly coated.
Nutrition Facts : Calories 250, Carbohydrate 5 g, Cholesterol 10 mg, Fat 4, Fiber 3 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 2 g, TransFat 0 g
GORGONZOLA AND TOASTED WALNUT SPREAD
Yet another cheese spread that my family has come to love. This one is a bit more expensive to make, so I tend to keep it for special occasions only.
Provided by Felix4067
Categories Spreads
Time 5m
Yield 1 1/2 cups, 12 serving(s)
Number Of Ingredients 6
Steps:
- Reserve 1 tablespoon of the Gorgonzola and 1 tablespoon of the walnuts for garnish.
- In food processor, place the rest of the ingredients except the parsley.
- Cover and process just until blended.
- *If you don't have a food processor, you can mix with an electric mixer on medium speed in a glass bowl.
- Stir remaining walnuts into cheese mixture.
- Spoon into shallow serving bowl.
- Sprinkle with reserved Gorgonzola, walnuts, and the parsley.
Nutrition Facts : Calories 140.2, Fat 13.2, SaturatedFat 6.6, Cholesterol 29.8, Sodium 215, Carbohydrate 1.7, Fiber 0.3, Sugar 0.2, Protein 4.7
GORGONZOLA & TOASTED WALNUT SPREAD RECIPE - (4.5/5)
Provided by á-177978
Number Of Ingredients 8
Steps:
- Reserve 1 tablespoon of the Gorgonzola cheese for garnish. In food processor, place cream cheese, remaining Gorgonzola cheese, half-and-half and pepper. Cover and process just until blended. Reserve 1 tablespoon of the walnuts for garnish. Stir remaining walnuts into cheese mixture. Spoon into shallow serving bowl. Sprinkle with reserved Gorgonzola cheese, walnuts and the parsley. Serve with bread slices and apple slices. Tips: Here's a delicious spread you can make up to 3 days ahead of time. Store covered in the refrigerator. *To toast walnuts, bake uncovered in an un-greased shallow pan at 350°F for about 10 minutes, stirring occasionally, until golden brown.
GORGONZOLA AND WALNUT FOUGASSE
Steps:
- Place a baking stone in the middle of the oven and preheat to 470 degrees F.
- On a lightly floured work surface, cut the dough into 4 equal pieces with a bench scraper.
- Using your fingertips, flatten the dough pieces. Transfer 1 of the pieces to the back of a cookie sheet lined with parchment paper and lightly dusted with cornmeal. Cover generously with walnuts and Gorgonzola and top with another piece of dough. Press down on the edges to seal. Using a small palette knife, cut 8 evenly spaced holes in the dough. Stretch the dough to enlarge the holes. Lightly brush the fougasse with olive oil and cover lightly with plastic wrap. Place the loaf in a warm place and let rise for 30 minutes. Repeat to make 1 more loaf.
- Working with 1 loaf a time, slide the fougasse, still on the parchment paper, onto the baking stone. Bake until crispy and brown, about 20 to 25 minutes. Transfer the fougasse to a rack to cool. Repeat with the remaining loaf.
- In a large mixing bowl, combine the pate fermentee and water and, using your hands, break up the dough into the water.
- In another bowl, whisk together the flour, yeast, and salt. Add the flour mixture to the pate fermentee mixture and mix by hand until firm and cohesive, about 3 minutes. Allow dough to rest for 10 minutes.
- Turn the dough out onto a lightly floured work surface. Knead the dough until very elastic and smooth, about 10 to 15 minutes. Take the dough's temperature. It should be at 78 degrees F.
- Transfer the dough to a large bowl and cover with plastic wrap (the plastic should not touch the dough). Place the bowl in a warm place (about 75 to 78 degrees F.) and let rise for a total of 1 hour and 45 minutes. After the first 45 minutes, fold the dough and turn it over in the bowl. (It will somewhat deflate the dough, but it is gentler than what's commonly referred to as "punching down.")
- Let the dough rise, undisturbed, for 1 hour more. (The dough will rise considerably at this point.)
- Turn the dough out onto a lightly floured work surface. Press the dough gently into a rectangle, to degas it.
- In a large bowl, whisk together the flour, salt, and yeast. Add the water and, using your hands, mix until incorporated, about 3 minutes. (Alternatively, mix in a mixer on the lowest setting possible.) Cover bowl with plastic wrap and put in a warm place (about 75 degrees F.). Let the dough ferment for 1 hour. Take the dough's temperature. It should be at 75 degrees F.
- Refrigerate the dough at least 10 hours and up to 36 hours. When ready, it will be roughly doubled in size and have a fine network of filaments and holes. Make this recipe the night before you mix the dough.
GORGONZOLA BREAD
French bread topped with Gorgonzola cheese, sliced pears and walnut pieces makes an elegant appetizer without a lot of work.
Provided by CAPTAINMORG
Categories Appetizers and Snacks Cheese
Time 35m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- Bake for 12 to 15 minutes in the preheated oven, or until the pears are browned and the cheese has started to melt.
Nutrition Facts : Calories 356.7 calories, Carbohydrate 32.4 g, Cholesterol 24 mg, Fat 20.5 g, Fiber 2.9 g, Protein 12.1 g, SaturatedFat 5.7 g, Sodium 519.8 mg, Sugar 4.7 g
ITALIAN TORTA WITH MASCARPONE, GORGONZOLA, AND WALNUTS
This savory spread is served in the form of a cake and served at Christmas and New Year's parties in Italy. It's decadent spread on bread or crackers. It is usually served with mostarda di frutta (candied fruit in a spicy, sweet syrup). If you can't find that, serve with crisp pears and honey. If you like, you can use sprigs of rosemary, some cinnamon bark, or sticks to decorate a forest scene on the top.
Provided by Buckwheat Queen
Categories World Cuisine Recipes European Italian Desserts
Time 1h20m
Yield 12
Number Of Ingredients 5
Steps:
- Line a loaf pan with plastic wrap.
- Put Gorgonzola cubes into a dish and cover with brandy. Set aside to let the cheese soften.
- Chop about 1/2 of the walnuts.
- Whisk the Gorgonzola mixture with mascarpone cheese. Add whipping cream and whip until creamy and well combined. Fold in the chopped walnuts. Pour the mixture into the prepared loaf pan using a runner scraper to level the top.
- Refrigerate torta for at least 1 hour, or overnight.
- Use the plastic wrap to remove the torta from the loaf pan. Carefully flip it onto a rectangular serving plate. Garnish with remaining walnut halves.
Nutrition Facts : Calories 361.5 calories, Carbohydrate 3.3 g, Cholesterol 73 mg, Fat 35 g, Fiber 1.3 g, Protein 9.3 g, SaturatedFat 14.2 g, Sodium 228 mg, Sugar 0.5 g
GORGONZOLA AND TOASTED WALNUT SALAD
This salad couldn't be simpler and will be a hit with blue cheese lovers. Pecans can be substituted for the walnuts. Cooking time is for the time it takes to toast the walnuts in a 325 degree oven for a few minutes.
Provided by Hey Jude
Categories Cheese
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine lettuce with cheese and walnuts.
- Combine and whisk together dressing ingredients.
- Toss salad with enough dressing to coat but avoid over-dressing.
- Serve.
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