Gorgonzola And Toasted Walnut Spread Recipes

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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



Gorgonzola and Toasted Walnut Spread image

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

1 cup crumbled Gorgonzola cheese
1 package (8 oz) cream cheese, softened
3 tablespoons half-and-half
1/4 teaspoon freshly ground pepper
1/2 cup chopped walnuts, toasted*
1 tablespoon chopped fresh parsley
French bread slices
Apple and pear slices

GORGONZOLA LINGUINE WITH TOASTED WALNUTS

Betty Crocker's Heart Healthy Cookbook shares a recipe! Enjoy this cheesy pasta side - ready in about 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 3

Number Of Ingredients 9



Gorgonzola Linguine with Toasted Walnuts image

Steps:

  • Cook and drain linguine as directed on package.
  • Meanwhile, melt butter in 2-quart saucepan over medium heat. Cook garlic in butter, stirring occasionally, until garlic is golden brown. Stir in flour until smooth and bubbly. Stir in milk, wine and salt. Cook, stirring constantly, until mixture begins to thicken.
  • Reduce heat to medium-low. Stir cheese into sauce; cook, stirring frequently, until cheese is melted. Toss linguine and sauce in large bowl. Sprinkle with walnuts.

Nutrition Facts : Calories 380, Carbohydrate 44 g, Cholesterol 30 mg, Fat 1, Fiber 3 g, Protein 17 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 11 g, TransFat 0 g

4 ounces uncooked linguine
1 tablespoon butter
1 clove garlic, crushed
1 tablespoon Gold Medal™ all-purpose flour
1 cup evaporated skimmed milk
1/4 cup dry white wine or chicken broth
1/4 teaspoon salt
1/2 cup crumbled Gorgonzola cheese (2 ounces)
3 tablespoons walnuts, toasted and finely chopped

GORGONZOLA CHEESECAKE WITH TOASTED WALNUTS

Enjoy these gorgonzola cheesecakes with toasted walnuts - a distinctive appetizer!

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 5h5m

Yield 32

Number Of Ingredients 8



Gorgonzola Cheesecake with Toasted Walnuts image

Steps:

  • Heat oven to 325°. Line outside of springform pan, 9x3 inches with heavy-duty aluminum foil. Spray inside of pan with cooking spray; sprinkle ground walnuts over bottom.
  • Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Add eggs; beat just until smooth. Stir in sour cream, cheese and pepper just until blended. Spoon evenly over walnuts in pan.
  • Place springform in large roasting pan; pour hot water into roasting pan until one-fourth full. Bake uncovered 40 to 45 minutes or until center is almost set. Remove cheesecake from roasting pan. Run knife around edge of cheesecake to loosen. Cool completely at room temperature, about 2 hours. Cover and refrigerate at least 2 hours but no longer than 48 hours. Remove side of pan. Garnish with toasted walnuts. Cut into wedges. Serve with crackers.

Nutrition Facts : Calories 105, Carbohydrate 1 g, Cholesterol 35 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 110 mg

1/4 cup ground walnuts
2 packages (8 ounces each) cream cheese, softened
2 eggs
1/2 cup sour cream
1 cup crumbled Gorgonzola cheese (4 ounces)
3/4 teaspoon coarsely ground pepper
1/2 cup chopped toasted walnuts
Assorted crackers, if desired

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



Gorgonzola and Toasted Walnut Salad image

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

2/3 cup coarsely chopped walnuts
1/3 cup olive oil
2 tablespoons lemon juice
1 clove garlic
1/8 teaspoon salt
Dash of pepper
8 cups ready-to-eat salad greens (any variety)
1/2 cup crumbled Gorgonzola or Roquefort cheese (2 oz)
1/2 cup 1/2-inch pieces fresh chives

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



Gorgonzola and Toasted Walnut Spread image

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

1 cup gorgonzola, crumbled
1 (8 ounce) package cream cheese, softened
3 tablespoons milk
1/4 teaspoon fresh ground black pepper
1/2 cup chopped walnuts, toasted
1 tablespoon fresh parsley, roughly chopped

HONEY-DRIZZLED WALNUT AND GARGONZOLA BITES

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     dessert

Time 40m

Yield 4 servings

Number Of Ingredients 4



Honey-Drizzled Walnut and Gargonzola Bites image

Steps:

  • Preheat oven to 350 degrees F.
  • Use a sharp knife to pry open walnut shells. Clean out nut and casings. Reserve shells.
  • Place walnut halves on a baking sheet and roast for approximately 5 minutes, or until browned and toasted. Let cool to room temperature.
  • Sandwich 1 teaspoon of cheese between 2 walnut halves. Place mini walnut sandwich upright in a walnut shell. To serve, spread sugar on a plate. Set walnut shells on sugar. Drizzle honey over the top each mini walnut sandwich. Serve immediately.
  • Recommended beverage: Ice wine

12 whole walnuts to yield 24 halves
4 ounces Gorgonzola
3 tablespoons honey
1 cup demerara sugar, for presentation

GORGONZOLA AND PEAR AGNOLOTTI WITH SAGE & WALNUT BROWN BUTTER SAUCE

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 14



Gorgonzola and Pear Agnolotti with Sage & Walnut Brown Butter Sauce image

Steps:

  • Add the flour and eggs to the bowl of a food processor. Blend for 30 seconds until the mixture is sandy but holds together when pressed between your fingers. Turn out the dough onto a floured work surface. It will be crumbly, but once you start kneading, it will all come together. Gather the dough and begin to knead with the heel of your hand until it's supple and shiny, 1 to 2 minutes. If the dough feels too dry and not springy enough, add a touch of water and continue to knead until it reaches the right consistency. Wrap the dough in plastic wrap and allow it to rest at room temperature for 30 minutes.
  • Add the pink peppercorns to a small saute pan over medium heat. Toast the peppercorns until fragrant, 3 to 4 minutes. Transfer into a spice grinder and blend. Set aside.
  • Heat a large, high-sided saute pan over medium-high heat. Add 1 tablespoon of the butter and the pear and saute, stirring occasionally, until soft, about 5 minutes. Transfer the sauteed pear to a small sheet tray to cool.
  • Add the garlic and stick of butter into the same pan and gently melt over medium heat. Add the walnuts and sage. Cook the butter, swirling occasionally, until the milk solids have separated, and the butter is nutty and browned, but not burned, 7 to 8 minutes. Add the apple cider vinegar, then remove the garlic and discard.
  • Stir together the mascarpone and Gorgonzola dolce in a large bowl, beating well with a rubber spatula until fully combined. Add the cooled sauteed pears and 1/4 teaspoon of the toasted pink peppercorns and gently stir to combine. Season to taste with salt. Set up a pastry bag with a large round tip. Fill the bag with the mascarpone and Gorgonzola filling, then set aside.
  • To roll out the pasta, cut the dough into 6 equal pieces. Working with one piece at a time (keeping the others covered with plastic wrap so they don't dry out), flatten the dough with your palm. Feed the dough through your pasta roller on the widest setting. Fold the dough on either end to create an envelope, then feed through the pasta roller a second time. Fold the dough into an envelope again, decrease the pasta roller setting to make it thinner and run the dough through again. Repeat this process of folding and running through the pasta roller two times before decreasing the thickness of the roller, finishing with the thinnest setting.
  • Lay the sheets of pasta on a parchment paper-lined sheet tray and cover with a damp towel while you repeat with the remaining pieces of dough.
  • To fill and shape the agnolotti, lay a pasta sheet on a floured board with one of the long edges closest to you. Brush the edge closest to you with water. Pipe a line of filling down the center of the dough. Fold over the top portion of the dough to meet the edge that's been brushed with water. Pinch the dough on either side of each mound of filling to seal the dough and to ensure there are no air pockets. Using a fluted pasta wheel, trim the edge of the dough where it's folded to create a clean edge. Pinch the line of filling into 1-inch mounds. Cut between each mound of filling and pinch the sides. Transfer the agnolotti to a sheet tray dusted with flour and repeat with the remaining dough sheets and filling.
  • Set up a large pot of boiling water and season generously with kosher salt. Add the agnolotti and cook for 2 to 3 minutes; they will cook quickly.
  • Transfer the agnolotti directly into the brown butter sage sauce and toss gently to ensure they're fully covered. To serve, plate and garnish with more ground pink peppercorns, Parmigiano-Reggiano and pecorino.

10 ounces all-purpose flour, plus more for dusting
3 large eggs
1 tablespoon pink peppercorns
1 stick plus 1 tablespoon (9 tablespoons) unsalted butter
2 Anjou pears, peeled and finely diced
2 cloves garlic, smashed
1/2 cup walnuts, roughly chopped
8 sage leaves
2 tablespoons apple cider vinegar
1 cup mascarpone, at room temperature
2 tablespoons Gorgonzola dolce
Kosher salt, to taste
Freshly grated Parmigiano-Reggiano, for garnish
Freshly grated pecorino, for garnish

GORGONZOLA & TOASTED WALNUT SPREAD RECIPE - (4.5/5)

Provided by á-177978

Number Of Ingredients 8



Gorgonzola & Toasted Walnut Spread Recipe - (4.5/5) image

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.

1 cup Gorgonzola cheese, crumbled
1 (8-ounce) package cream cheese, softened
3 tablespoons half-and-half
1/4 teaspoon freshly ground pepper
1/2 cup walnuts, chopped, toasted*
1 tablespoon fresh parsley, chopped
French bread slices
Apple and pear slices

ROASTED BEETS WITH WALNUT GORGONZOLA DRESSING

Provided by Todd English

Categories     Salad     Cheese     Nut     Vegetable     Appetizer     Roast     Vegetarian     Wheat/Gluten-Free     Basil     Walnut     Arugula     Beet     Fall     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 to 6

Number Of Ingredients 14



Roasted Beets with Walnut Gorgonzola Dressing image

Steps:

  • Preheat the oven to 425 degrees.
  • To roast the beets: Place the beets, 1 tablespoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon pepper in a roasting pan and cook until the beets are tender, about 40 minutes. When they are cool enough to handle, remove the skins and slice the beets.
  • Place the beets in a medium-sized mixing bowl and toss with the remaining 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
  • To make the Walnut Gorgonzola Dressing: Place a large skillet over medium-high heat and, when it is hot, add the extra-virgin olive oil. Add the walnuts and cook until they are browned, about 2 to 3 minutes. Transfer to a small mixing bowl and when the walnuts have cooled to room temperature, add the onion, basil, vinegar and salt.
  • Place the Gorgonzola cheese and cream in a blender or food processor fitted with a steel blade and process until smooth. Transfer to the bowl with the walnuts and mix to combine.
  • Divide the arugula between 4 to 6 plates and top with equal amounts of beets. Serve immediately with a large dollop of Walnut Gorgonzola Dressing.

1 1/2 to 1 3/4 pounds beets, trimmed and halved
2 tablespoons olive oil
1/2 teaspoon coarse salt
1/4 teaspoon black pepper
1 bunch arugula, well washed and torn apart
For the Walnut Gorgonzola Dressing:
2 tablespoons extra-virgin olive oil
1/4 cup chopped walnuts
1/4 red onion, thinly sliced
2 tablespoons chopped fresh basil leaves
1 tablespoon balsamic vinegar
1/4 teaspoon coarse salt
3 ounces Gorgonzola cheese
1/4 cup light or heavy cream

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



Italian Torta with Mascarpone, Gorgonzola, and Walnuts image

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

1 ½ cups creamy Gorgonzola cheese, diced into small cubes
2 tablespoons brandy
2 cups shelled walnuts, divided
1 cup mascarpone cheese
1 cup whipping cream

RISOTTO WITH GORGONZOLA AND TOASTED WALNUTS

Make and share this Risotto With Gorgonzola And Toasted Walnuts recipe from Food.com.

Provided by Gingerbear

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11



Risotto With Gorgonzola And Toasted Walnuts image

Steps:

  • Bring broth to a simmer in sauce pan.
  • Heat butter in large heavy skillet over low heat.
  • Add onions and saute until tender.
  • Add rice and saute for 1 minute.
  • Add white wine and stir until absorbed.
  • Begin to add broth 1 cup at a time stirring occasionally with a wooden spoon.
  • Wait until each broth addition is absorbed before adding the next.
  • When all the broth has been added and absorbed, add the cheeses and the walnuts and stir gently until cheese starts to melt.
  • Salt and pepper to taste.
  • Serve immediately.

5 cups chicken broth
2 tablespoons butter
1 small onion, minced
1 1/2 cups arborio rice
1/2 cup dry white wine
4 ounces gorgonzola, diced
1/2 cup chopped toasted walnuts
1/2 cup parmesan cheese
1/4 cup mascarpone cheese or 1/4 cup heavy cream
salt
white pepper, as needed

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



Gorgonzola and Toasted Walnut Salad image

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.

10 ounces mesclun or 10 ounces baby greens, washed and dried
3/4 cup gorgonzola, finely crumbled
1 cup walnuts, toasted and coarsely chopped
1 cup extra virgin olive oil
4 tablespoons white wine vinegar
2 tablespoons lemon juice
2 tablespoons Dijon mustard
1 clove garlic, minced
sea salt
fresh ground pepper

TOASTED WALNUT SALAD WITH MANDARIN ORANGES AND GORGONZOLA CHEESE

I had this salad at one of my favorite restaurants. I couldn't figure out the secret until I toasted the walnuts. This salad blends all the flavors together well, it is a great side to just about anything. Easy to put together and chill while you cook other things. If you don't have raspberry vinaigrette, try with Recipe #23478.

Provided by Dawn399

Categories     Greens

Time 19m

Yield 4-6 serving(s)

Number Of Ingredients 6



Toasted Walnut Salad With Mandarin Oranges and Gorgonzola Cheese image

Steps:

  • Melt butter in a sauce pan.
  • Stir in walnut pieces and coat with butter.
  • Stir for 4 minutes and remove from pan and set aside.
  • Allow to cool to room temperature.
  • Toss greens, mandarin orange segments and crumbled cheese.
  • Toss with toasted walnuts and serve with raspberry vinaigrette salad dressing.

Nutrition Facts : Calories 405.4, Fat 30.6, SaturatedFat 9, Cholesterol 28.9, Sodium 429.6, Carbohydrate 26.6, Fiber 5.2, Sugar 17.8, Protein 12.3

1 (5 ounce) bag mixed baby lettuces and spring greens (baby greens)
2 (11 ounce) cans mandarin orange segments (drained)
1 cup walnut pieces
4 ounces crumbled gorgonzola or 4 ounces blue cheese
1 tablespoon butter
raspberry vinaigrette dressing

GORGONZOLA, PEAR, AND WALNUT APPETIZER

The next time you're feeling peckish and looking for something to bridge the gap between meals, try crackers, the perfect ingredient for creating bite-sized snacks or pulling a tapas treat together from whatever happens to be in the fridge or pantry.

Provided by Mary Jenny

Categories     Low Cholesterol

Time 3m

Yield 10 serving(s)

Number Of Ingredients 5



Gorgonzola, Pear, and Walnut Appetizer image

Steps:

  • Slice a pear along the side and place a piece on the cracker. Put a piece of the gorgonzola cheese on top of the pear slice.
  • Breakup the walnuts into smaller pieces and place them on top of the cheese. The cheese should hold them to the canape.
  • Drizzle some honey to sweeten. Tip: You can also add a slice of date instead of honey.

Nutrition Facts : Calories 190.4, Fat 8.1, SaturatedFat 1.8, Cholesterol 3.8, Sodium 267.5, Carbohydrate 27.3, Fiber 4.6, Sugar 5, Protein 4.8

10 rosemary and olive oil Triscuit crackers
50 g gorgonzola
2 pears
10 walnuts
honey, for drizzling

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Add butter to the skillet and melt. Add brown sugar and cook and stir about 3 minutes until bubbly and starting to caramelize. Add the pear chunks (not the sliced pear) and saute 3 to 5 minutes until tender. 4. Divide the pancetta mixture evenly between the two frozen crusts. Sprinkle each quiche with an equal amount of gorgonzola.
From feastonthecheap.net


ROASTED BEET, WALNUT, AND GORGONZOLA SALAD - HOW DO YOU FOOD
Spread beets on a parchment-lined baking sheet. Drizzle with oil and toss to coat, then season with salt and fresh black pepper. Bake for 18 minutes. Meanwhile, toast the walnuts in a small, dry skillet over medium-low heat, being careful not to over-toast or burn them. Remove from skillet and set aside.
From howdoyoufood.com


GORGONZOLA AND TOASTED WALNUT SPREAD (KITCHENPC)
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 …
From kitchenpc.com


GORGONZOLA AND GOAT CHEESE SPREAD WITH CHIVES, PARSLEY AND …
Spread the walnuts on a baking sheet and bake until lightly toasted, about 7 minutes. Set aside. Step 2 Combine the shallot, chives, Gorgonzola, cream cheese and goat cheese in a bowl. (This can be done a few days ahead and refrigerated.) Step 3To serve, transfer the mixture to a shallow 2-cup capacity bowl; sprinkle with the walnuts and parsley.
From recipes-list.com


GORGONZOLA AND TOASTED WALNUT SALAD - NO FUSS NATURAL
Toasted Walnut Dressing. 1/2 cup olive oil 1/2 cup coarsely chopped walnuts, toasted 2 tablespoons lemon juice 1 clove garlic 1/8 teaspoon fine sea salt Dash of pepper. Salad. 1 head radicchio, torn into bite-size pieces (about 4 cups) 1 head lettuce, Bibb or similar type 1/2 cup crumbled Gorgonzola (about 2 ounces)
From nofussnatural.com


GORGONZOLA TART, FIGS & WALNUT SALAD - TEMPTATION FOR FOOD
Blind bake in the oven for 10 minutes, or until edges are golden remove pastry weights or rice and bake for a further 2 minutes or until the base is dry. Remove from oven and cool. Place walnuts on a baking tray and roast for 3 minutes. Remove from the oven and cool. In a food processor place mascarpone, gorgonzola and egg and blend until smooth.
From temptationforfood.com


RECIPE OF THE WEEK: GORGONZOLA, PEAR AND WALNUT HAND PIE
Melt the butter with the pears and brown sugar over low heat. Cook until the pears begin to caramelize. Reserve. Roll out the puff pastry to form two 12-inch squares. Cut each into 4. Put equal amounts of pear mixture, cheese and walnuts on to each square, keeping to the centre. Brush the edges with melted butter, then fold opposite corners ...
From thetomato.ca


GORGONZOLA AND TOASTED WALNUT SPREAD RECIPE - WEBETUTORIAL
Gorgonzola and toasted walnut spread is the best recipe for foodies. It will take approx 5 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make gorgonzola and toasted walnut spread at your home.. The ingredients or substance mixture for gorgonzola and toasted walnut spread recipe that are useful to cook such type of recipes are:
From webetutorial.com


GORGONZOLA WALNUT STUFFED DATES - MOUNTAIN CRAVINGS
Instructions. Preheat oven to 400°. Slice the dates halfway through lengthwise to create a slit. Remove pits and arrange on a foil-covered baking sheet. Mash the gorgonzola and milk into a smooth paste. Stuff gorgonzola evenly among dates and top with walnuts. Bake at 400° for 6-8 minutes, until cheese is melting and walnuts are toasted.
From mountaincravings.com


GORGONZOLA AND TOASTED WALNUT SPREAD RECIPE - BETTYCROCKER.COM
The fabulous flavor of toasted walnuts infuses every bite of this rich and creamy spread. Have it ready in 10 minutes!
From cookbookrecipes.wew.selfip.com


GORGONZOLA, PEAR AND BALSAMIC HONEY WALNUT FLATBREAD
Cut flatbread into 1/3rds and evenly brush with garlic spread (1 tsp per slice). Sprinkle each slice with 1 Tbsp of the parmesan cheese. Top each slice of flatbread as follows: Place 2 ounces (1/3 cup) diced pears, 1 ounce (1/4 cup) of the balsamic honey walnuts, 1 ounce of crumbled gorgonzola cheese. Bake in a 425F convection oven for 6-8 ...
From weeatlivedowell.com


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