Tag Archives: GORGONZOLA

GORGONZOLA TRIANGLES

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  • 4 T. soft butter

  • 5 oz. creamy Gorgonzola cut in small pieces

  • 2 T. chopped fresh parsley/basil

  • 1 ½ T. chopped pine nuts

  • Black pepper

  • 1 ½ T. whole pine nuts

  • 8 slices Pepperidge Farm thin sliced bread with crusts removed

Heat oven to 400 Degrees

Mix butter, cheese, herbs, pepper well with wooden spoon.  Mix in whole pine nuts.  Spread mix over bread slices.  Toast in oven until bread is light brown at edges – about 10 minutes.  Cut each slice diagonally into two triangles and cool.

GORGONZOLA PISTACCIO LOAF

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  • 1 # cream cheese room temperature

  •  8 oz. Gorgonzola cheese room temperature

  •  1 cup unsalted butter room temperature

  •  1 cup chopped fresh parsley

  •  1 cup shelled chopped pistachios

Moisten 2 18” cheese cloth squares.  Line a 8” x 4” loaf pan with cheese cloth draping excess over sides.  Combine cheeses and butter.  Spread 1/3 of mixture into pan; sprinkle with chopped parsley.  Cover with half of remaining cheese.  Sprinkle with pistachios.  Cover with remaining cheese mixture.  Fold ends of cloth over.  Press down lightly.  Chill until firm – about 1 hour.  Invert onto plate and carefully remove cheese cloth.  Serve with sesame thin crackers.