Best 10 Fried Gorgonzola Bites Recipes

GORGONZOLA AND CARAMELIZED ONION APPETIZER

Steps:

• Melt butter in 7-inch skillet over medium heat. Cook onions, brown sugar and vinegar in butter 20 to 25 minutes, stirring frequently, until onions are golden brown.
• Set oven control to broil. Place baguette slices on ungreased cookie sheet. Broil with tops 4 to 6 inches from heat 1 to 2 minutes or until lightly toasted.
• Spoon about 1 teaspoon caramelized onions evenly onto each baguette slice. Sprinkle with 1/2 teaspoon of the cheese. Broil about 1 minute or until cheese is melted.

FRIED GORGONZOLA BITES

Steps:

• Line an 8" square baking dish with plastic wrap and spray with vegetable oil spray. In a medium saucepan, melt the butter. Add 3/4 cup of the flour and cook for 1 minute, whisking constantly. Whisk in the milk and cook over moderately high heat, whisking constantly until thick, about 5 minutes. Reduce heat to low and whisk in the Gorgonzola until completely melted, about 2 minutes. Add nutmeg and season with salt and pepper. Scrape the mixture into the lined baking dish. Smooth the top and coat lightly with vegetable oil spray. Press a sheet of plastic wrap directly onto the mixture and freeze until firm but still soft enough to cut, about 3 hours.
• Line a baking sheet with wax paper. Spoon the remaining 1 cup of flour into a shallow bowl. Put the beaten eggs and bread crumbs in separate shallow bowls. Invert the set cheese mixture onto a cutting board and remove the plastic wrap. Using a floured knife, cut the chilled cheese mixture into 1" cubes,wiping the blade between slices. Working with 5 or 6 pieces at a time and keeping the rest refrigerated, dredge the cubes in flour, then in the egg and bread crumbs. Transfer the croquettes to the baking sheet and refrigerate for 30 minutes.
• Place a wire rack over a baking sheet and line the rack with paper towels. Pour 1 1/2 inches of oil into a medium saucepan and heat to 365*F. Add 4 or 5 croquettes to the hot oil and fry until golden and crisp, about 1 minute. Using a slotted spoon transfer the croquettes to paper towels to drain. Repeat with the remaining croquettes. Serve immediately. Enjoy!

GORGONZOLA SAUCE

Steps:

• Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.
• Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.

BROILED FIG AND GORGONZOLA FINGER SANDWICHES

Steps:

• Preheat the oven to 350 degrees. Brush broth sides of the bread slices with olive oil and place on a baking sheet. Place the baking sheet in the oven and bake for 5 minutes. Turn the bread slices over and bake for another 5 minutes, or until toasted. Remove from the oven and cool. Preheat the broiler to high. Place each of the fig halves on a slice of toasted bread. Season with salt and pepper. Top with 1 ounce of crumbled gorgonzola. Place on a baking sheet. Broil the fig and gorgonzola sandwiches for 1 minute, or just until the cheese begins to melt. Remove from the oven and sprinkle with toasted walnuts. Top each sandwich with another slice of bread. Serve.

GORGONZOLA FIG BITES WITH TOASTED ALMONDS

Steps:

• Preheat oven broiler. Trim stems from figs and remove a small slice from the bottom so they will stand upright. Make a half-inch cut in the top of each fig and then another perpendicular to the first cut so that there is a cross-shaped opening in the top of each fig.
• Place figs on a baking sheet and stuff some of the cheese into the top of each. Drizzle figs lightly with olive oil and grind some black pepper on top. Place in the oven and broil until the cheese bubbles, about two minutes. Remove and top each fig with almonds. Drizzle with honey if using and serve immediately.

BEEF TENDERLOIN STEAKS WITH GORGONZOLA

Steps:

• Let meat rest 10 minutes before beginning dinner preparation.
• Place a large, flat griddle or skillet over high heat. When hot, using a pair of tongs and a folded paper towel, wipe cooking surface with oil and place steaks on hot pan. Caramelize the steaks, 2 minutes on each side. Reduce heat to moderate. Season meat with salt and pepper and cook 4 to 5 minutes longer on each side.
• Preheat broiler to high.
• Arrange steaks on baking sheet. Top each steak with 3 ounces Gorgonzola. Place baking sheet 6 inches from broiler heat just long enough to melt the cheese. Remove meat from the oven and top with slivers of fresh sage. Let meat rest 2 or 3 minutes, then serve immediately.

ENDIVE BITES WITH GORGONZOLA AND HONEY

Steps:

• Preheat the oven to 350 degrees F. Spread the pine nuts on a small baking sheet and toast in the oven until very lightly browned and fragrant, 6 to 10 minutes. (Check the nuts frequently because they can quickly go from perfectly toasted to burnt!) Remove from the oven and let cool completely.
• Combine the gorgonzola and heavy cream in a small bowl and use a fork or small whisk to whip the mixture together until smooth. Smear a scant teaspoon of the gorgonzola mixture on the end of each endive leaf, then lightly drizzle with some of the honey. Sprinkle with the toasted pine nuts and pomegranate seeds and garnish with the mint leaves.

RIB-EYE STEAKS WITH GORGONZOLA BUTTER AND CRISPY SWEET ONION RINGS

Steps:

• For gorgonzola butter:
• Preheat oven to 350°F. Place garlic on piece of foil; drizzle with olive oil. Enclose garlic in foil. Bake until garlic is very soft, about 1 hour. Cool. Squeeze garlic cloves out from papery skins into medium bowl; mash garlic with fork. Mix in butter, cheese, and parsley. Season with salt and pepper. Transfer Gorgonzola butter to sheet of plastic wrap. Using plastic wrap as aid, form butter into 1 1/4-inch-diameter log, wrapping plastic tightly around butter. Chill until firm. (Can be made 2 days ahead; keep chilled.) Cut into 1/2-inch-thick rounds.
• For onion rings:
• Pour buttermilk into large bowl. Add onion rings; toss to coat. Let stand 1 hour, tossing occasionally. Mix flour, onion powder, garlic powder, salt, and pepper in another large bowl.
• Preheat oven to 350°F. Pour enough oil into heavy large skillet to reach depth of 3 inches. Heat over medium-high heat to 350°F. Working with a few onion rings at a time, shake off excess buttermilk, then turn onion rings in flour mixture to coat. Fry onion rings until deep golden brown, adjusting heat as necessary for each batch to maintain temperature at 350°F, about 2 minutes. Transfer onion rings to paper towels to drain, then place on baking sheet and keep warm in oven while frying remaining onion rings.
• For steaks:
• Brush steaks with olive oil; sprinkle with salt and pepper. Heat 2 large nonstick skillets over medium-high heat. Add 3 steaks to each skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Serve with Gorgonzola butter and onion rings.

GORGONZOLA FRIES

Steps:

• Bake french fries according to package directions.
• While fries are in the oven, combine cream, romano and parmesan cheeses, salt, pepper and nutmeg in a sauce pan.
• Heat the sauce on medium then add gorgonzola cheese and parsley.
• Heat to a bubble (do not boil).
• Remove from heat and stir in mozzarella cheese to give sauce a gooey texture.
• Drizzle the sauce over a large bowl of fries.
• Garnish with crumbled gorgonzola, cracked pepper and parsley.

GORGONZOLA POLENTA BITES

Steps:

• In a small saucepan, combine vinegar and marmalade. Bring to a boil; cook 5-7 minutes or until liquid is reduced to 2 tablespoons., Meanwhile, place bread crumbs in a shallow bowl. Press both sides of polenta slices in bread crumbs. In a large skillet, heat oil over medium-high heat. Add polenta in batches; cook 2-4 minutes on each side or until golden brown., Arrange polenta on a serving platter; spoon cheese over top. Sprinkle with currants if desired; drizzle with vinegar mixture. Serve warm or at room temperature.