Gorgonzola Tomato Salad Recipes

TOMATO & GORGONZOLA SALAD / APPETIZER

Steps:

• Slice tomatoes into 1/4" thick slices.
• Arrange on plate, top with sliced onion, gorgonzolla & dressing.
• Season with salt and pepper to taste.
• I cheat - to make the dressing I just add a couple dashes of balsamic vinegar to my favorite store bought oil & vinegar / Italian salad dressing.

GORGONZOLA-TOMATO SALAD

Steps:

• Place the cheese in the freezer for 30 minutes. (Makes it easier to grate).
• Grate the cheese into a small bowl. Add the parsley, shallot and basil, stirring gently to combine.
• Arrange the tomato slices on a large serving platter or on 6 individual salad plates. Sprinkle the cheese mixture over the tomato slices.
• Combine the olive oil, lemon juice, mustard, and salt and pepper to taste. Beat with a wire whisk. Drizzle the dressing over the salad.

TOMATO GORGONZOLA SOUP

Steps:

• Melt the butter in a large stockpot over medium heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 2 minutes. Add the flour and cook until lightly toasted, about 2 minutes. Add the cognac and scrape the pan with a wooden spoon to release any browned bits.
• Add the potatoes and broth to the stockpot and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 15 minutes.
• Add the tomatoes and their juices, cream, gorgonzola and basil. Season with salt and pepper. Using an immersion blender, or in batches in a blender, puree until smooth. Add the vinegar and serve in warm bowls with more basil and gorgonzola.

ROASTED TOMATOES WITH GARLIC, GORGONZOLA AND HERBS

Steps:

• Preheat the oven to 375 degrees F.
• Using a teaspoon or grapefruit spoon, remove the seeds from the tomatoes. Place the tomato halves, cut side down, on paper towels to drain, about 5 minutes.
• In a large bowl, mix together 2 tablespoons of the olive oil, garlic, salt, and pepper. Using clean hands, gently toss the drained tomato halves in the oil mixture until coated. Marinate the tomatoes for 10 minutes.
• In a small bowl mix together the bread crumbs and Gorgonzola cheese.
• Place the marinated tomato halves, cut side up, on a parchment paper-lined baking sheet. Fill each tomato half with the bread crumb filling. Drizzle with the remaining olive oil. Bake for 20 to 25 minutes until slightly softened and the underside of the tomatoes are brown.
• Arrange the cooked tomatoes on a serving platter. Sprinkle with the chopped parsley and serve immediately.

GORGONZOLA TOMATOES ON ENDIVE

Steps:

• Arrange endive on a serving platter. In each leaf, layer the tomatoes, green onions, cheese and walnuts. Drizzle with vinaigrette. Chill until serving.

TOMATO GORGONZOLA SOUP

Steps:

• 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.

CHICKEN-GORGONZOLA PASTA SALAD

Steps:

• Cook and drain pasta as directed on package.
• In large bowl, mix cooked pasta, chicken, bacon, tomatoes and spinach. Pour dressing over pasta mixture; toss until coated. Fold in cheese. Cover and refrigerate until serving. To serve, line bowl with lettuce and spoon in salad.

CREAM OF TOMATO GORGONZOLA SOUP

Steps:

• Combine the tomato soup, diced tomatoes, water, and milk in a large saucepan over medium heat. Stir in Gorgonzola cheese, garlic, basil, and onion powder. Reduce heat to low; simmer 15 to 20 minutes, stirring often.