Best 11 Gorgonzola Cranberry Bites Recipes

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Indulge in a delightful symphony of flavors with our Gorgonzola Cranberry Bites, a culinary masterpiece that blends the creamy richness of Gorgonzola cheese with the tangy sweetness of cranberries. These bite-sized treats are not only visually appealing but also a burst of delectable flavors that will tantalize your taste buds. Whether you're hosting a party or simply craving a special snack, these Gorgonzola Cranberry Bites are sure to be a hit. Delve into our carefully curated collection of recipes, ranging from classic combinations to innovative twists, and discover the perfect recipe that suits your palate.

1. **Classic Gorgonzola Cranberry Bites:** Experience the timeless flavor combination of Gorgonzola cheese and cranberries in this classic recipe. With just a few simple ingredients, you can create these elegant and flavorful bites that are perfect for any occasion.

2. **Gorgonzola Cranberry Walnut Bites:** Elevate your taste buds with the addition of crunchy walnuts in these Gorgonzola Cranberry Walnut Bites. The nutty flavor of walnuts adds a delightful texture and depth of flavor, making these bites a satisfying snack or appetizer.

3. **Gorgonzola Cranberry Prosciutto Bites:** Indulge in a savory and sophisticated treat with our Gorgonzola Cranberry Prosciutto Bites. The salty, slightly sweet flavor of prosciutto perfectly complements the richness of Gorgonzola and the tartness of cranberries. These bites are sure to impress your guests at any gathering.

4. **Gorgonzola Cranberry Crostini:** Transform your next party spread with our Gorgonzola Cranberry Crostini. These open-faced sandwiches feature crispy crostini topped with a creamy Gorgonzola cranberry spread, making them an easy and delicious appetizer that everyone will love.

5. **Gorgonzola Cranberry Stuffed Mushrooms:** Delight your guests with our Gorgonzola Cranberry Stuffed Mushrooms. These savory mushrooms are filled with a flavorful mixture of Gorgonzola cheese, cranberries, and herbs, creating a delightful combination of textures and flavors.

Check out the recipes below so you can choose the best recipe for yourself!

GORGONZOLA PHYLLO CUPS



Gorgonzola Phyllo Cups image

These tasty bites come together in minutes. The rich flavors of gorgonzola, apples and dried cranberries are perfect for the season.-Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 2-1/2 dozen.

Number Of Ingredients 5

2 packages (1.9 ounces each) frozen miniature phyllo tart shells
1-1/3 cups crumbled Gorgonzola cheese
1/2 cup chopped apple
1/3 cup dried cranberries
1/3 cup chopped walnuts

Steps:

  • Preheat oven to 350°. Place tart shells on a 15x10x1-in. baking pan. In a small bowl, mix remaining ingredients; spoon into tart shells., Bake 6-8 minutes or until lightly browned. Serve warm or at room temperature. Refrigerate leftovers. Freeze option: Freeze cooled pastries in a freezer container, separating layers with waxed paper. To use, reheat pastries on a greased baking sheet in a preheated 350° oven until crisp and heated through.

Nutrition Facts : Calories 54 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 77mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

GORGONZOLA & CRANBERRY CHEESE BALL



Gorgonzola & Cranberry Cheese Ball image

A cheese ball is a classic appetizer to take to any gathering, and it's so easy to make. This version, studded with tangy dried cranberries, is a holiday hit. -Kathy Hahn, Pollock Pines, California

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 2 cups.

Number Of Ingredients 7

1 package (8 ounces) cream cheese, softened
1 cup crumbled Gorgonzola cheese
1 cup dried cranberries
2 tablespoons each finely chopped onion, celery, green pepper and sweet red pepper
1/4 teaspoon hot pepper sauce
3/4 cup chopped pecans
Assorted crackers

Steps:

  • In a small bowl, combine cheeses. Stir in the cranberries, vegetables and pepper sauce. Shape into a ball; wrap in plastic. Refrigerate for 1 hour or until firm. Roll cheese ball in pecans. Serve with crackers.

Nutrition Facts : Calories 274 calories, Fat 22g fat (10g saturated fat), Cholesterol 44mg cholesterol, Sodium 277mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 2g fiber), Protein 6g protein.

CRANBERRY-GORGONZOLA GREEN SALAD



Cranberry-Gorgonzola Green Salad image

very tasty

Provided by maria shelton

Categories     Lettuce Salads

Time 20m

Number Of Ingredients 10

1/4 c vegetable oil [i use extra virgen oil]
1/4 c rice vinegar
3/4 tsp dijon mustard
2 clove garlic [pressd
1 small head bibb lettuce,torn
1 bunch green leaf lettuce,torn
1 slice or pippin apple[ granny smith]
1/3 c coarley chopped walnuts,toasted
1/3 c dry cranberrys
1/3 c crambled gorgonzola cheese

Steps:

  • 1. Combine first 4 ingredients,stir with a wire whisk until blended.set aside.
  • 2. Just before serving, combine Bibb lettuce and remaining 5 ingredients in a large bowl.pour dressing over salad,toss gently.Makes 8 servings

CRANBERRY-GORGONZOLA STUFFED CHICKEN



Cranberry-Gorgonzola Stuffed Chicken image

Chicken breasts go from ordinary to extraordinary when filled with tart cranberries and creamy Gorgonzola. Make it a meal with couscous and a green salad. -Kara Firstenberger, Cardiff, California

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 11

6 boneless skinless chicken breast halves (6 ounces each)
1 cup (4 ounces) crumbled Gorgonzola cheese
1/2 cup dried cranberries
2/3 cup chopped walnuts
1/3 cup packed fresh parsley sprigs
2/3 cup dry bread crumbs
1/2 teaspoon salt
1/2 teaspoon pepper
2 eggs, beaten
1 tablespoon Dijon mustard
1/2 cup all-purpose flour

Steps:

  • Flatten chicken to 1/4-in. thickness. In a small bowl, combine cheese and cranberries. Spoon 1/4 cup cheese mixture down the center of each chicken breast. Roll up and secure with toothpicks., Place walnuts and parsley in a food processor; cover and process until ground. Transfer to a shallow bowl; stir in the bread crumbs, salt and pepper. In another shallow bowl, combine eggs and mustard. Place flour in a third shallow bowl. Coat chicken with flour, then dip in egg mixture and coat with walnut mixture., Place seam side down in a greased 15x10x1-in. baking pan. Bake at 350° for 35-40 minutes or until a thermometer reads 170°. Discard toothpicks.

Nutrition Facts : Calories 397 calories, Fat 16g fat (6g saturated fat), Cholesterol 164mg cholesterol, Sodium 588mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 2g fiber), Protein 44g protein.

GORGONZOLA SAUCE



Gorgonzola Sauce image

Provided by Ina Garten

Categories     condiment

Time 1h

Yield 3 cups

Number Of Ingredients 6

4 cups heavy cream
3 to 4 ounces crumbly Gorgonzola (not creamy or "dolce")
3 tablespoons freshly grated Parmesan
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3 tablespoons minced fresh parsley

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.

ENDIVE BITES WITH GORGONZOLA AND HONEY



Endive Bites with Gorgonzola and Honey image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 20 bites

Number Of Ingredients 7

2 tablespoons pine nuts
4 ounces gorgonzola cheese
1 tablespoon heavy cream
20 medium endive leaves
1 to 2 tablespoons local honey
2 tablespoons pomegranate seeds
20 small mint leaves

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.

GORGONZOLA AND CARAMELIZED ONION APPETIZER



Gorgonzola and Caramelized Onion Appetizer image

Crunchy baguette slices are topped with robust Gorgonzola and sweet caramelized onions.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 55m

Yield 16

Number Of Ingredients 6

1 tablespoon butter or margarine
3 medium onions, chopped (1 1/2 cups)
2 teaspoons packed brown sugar
1/2 teaspoon balsamic or red wine vinegar
16 slices (1/2-inch-thick) baguette-style French bread (from 10-ounce loaf)
3 tablespoons crumbled Gorgonzola cheese

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.

Nutrition Facts : Calories 100, Carbohydrate 18 g, Cholesterol 5 mg, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 210 mg

GORGONZOLA POLENTA BITES



Gorgonzola Polenta Bites image

I needed a brand-new appetizer for a big party. I covered polenta with Gorgonzola and a tangy sauce. That's how you spread holiday cheer. -Margee Berry, White Salmon, Washington

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 16 appetizers.

Number Of Ingredients 7

1/3 cup balsamic vinegar
1 tablespoon orange marmalade
1/2 cup panko bread crumbs
1 tube (18 ounces) polenta, cut into 16 slices
2 tablespoons olive oil
1/2 cup crumbled Gorgonzola cheese
3 tablespoons dried currants, optional

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.

Nutrition Facts : Calories 67 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 161mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

TENDERLOIN STEAKS WITH CRANBERRY-PORT SAUCE AND GORGONZOLA CHEESE



Tenderloin Steaks with Cranberry-Port Sauce and Gorgonzola Cheese image

Provided by Annie Denn

Categories     Beef     Berry     Cheese     Quick & Easy     Blue Cheese     Cranberry     Rosemary     Beef Tenderloin     Port     Winter     Bon Appétit     California

Yield Makes 4 servings

Number Of Ingredients 9

4 tablespoons (1/2 stick) butter
2 large garlic cloves, sliced
1 large shallot, sliced
1 1/4 cups canned beef broth
1 cup ruby Port
1/4 cup dried cranberries
4 5- to 6-ounce beef tenderloin steaks (each about 1 inch thick)
1/2 teaspoon minced fresh rosemary
1/2 cup crumbled Gorgonzola cheese

Steps:

  • Melt 2 tablespoons butter in saucepan over medium-high heat. Add garlic and shallot, then 1 cup broth, Port and cranberries. Boil liquid until reduced to 1/2 cup, about 8 minutes. Set sauce aside.
  • Melt remaining 2 tablespoons butter in large skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet; cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to plate; cover loosely with foil. Add rosemary to skillet, then sauce and remaining 1/4 cup broth. Boil 1 minute, scraping up browned bits. Season with salt and pepper; spoon sauce over steaks. Top each with cheese.

CABERNET-BRAISED SHORT RIBS WITH GORGONZOLA POLENTA AND MIXED-HERB GREMOLATA



Cabernet-Braised Short Ribs with Gorgonzola Polenta and Mixed-Herb Gremolata image

The ribs should be seasoned and chilled overnight before cooking. WHAT TO DRINK: Stick with Cabernet and try a selection. Two we love are the rich, ripe 2005 Blend No. 815 from Joel Gott(Sonoma, $17) and the 2004 Cabernet from Columbia Winery with black cherry flavors and a velvety texture(Washington, $15).

Provided by Jill Silverman Hough

Categories     Herb     Blue Cheese     Beef Rib     Cornmeal     Red Wine     Winter     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 11

8 to 9 pounds meaty beef short ribs
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
1 tablespoon coarse kosher salt
1 tablespoon freshly ground black pepper
1/4 cup (about) vegetable oil
2 750-ml bottles Cabernet Sauvignon
2 tablespoons (1/4 stick) butter, room temperature
2 teaspoons all purpose flour
Gorgonzola Polenta
Mixed-Herb Gremolata

Steps:

  • Planning tip:
  • With its various elements, this dish lends itself well to team cooking. Seasoning the meat ahead, making the gremolata, browning the ribs, and deglazing the pan are separate steps that allow everyone to take turns. But if you'd prefer to work ahead, the short ribs will taste just as good a day later. Either way, you're golden.
  • Arrange ribs in single layer in 15x10x2-inch glass baking dish. Mix rosemary, thyme, salt, and pepper in small bowl; sprinkle all over ribs. Cover and refrigerate overnight. Let stand at room temperature 1 hour before continuing.
  • Preheat oven to 375°F. Heat 2 tablespoons oil in heavy wide ovenproof pot over medium-high heat. Working in batches, add ribs to pot and cook until browned on all sides, about 8 minutes per batch, adding more oil to pot by tablespoonfuls as needed. Transfer ribs to large bowl. Pour off drippings from pot; discard. Add wine to pot and bring to simmer, scraping up any browned bits. Return ribs and any accumulated juices to pot; bring to boil. Cover; transfer to oven and braise until meat is very tender and almost falling off bones, about 2 hours. DO AHEAD: Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled.
  • Bring to simmer before continuing. Using slotted spoon, transfer ribs to large bowl; cover tightly to keep warm. Skim any fat from top of braising liquid. Boil liquid until reduced to 2 generous cups, about 20 minutes. Mix 2 tablespoons butter and 2 tablespoons flour with fork in small bowl until well blended. Whisk butter mixture into reduced braising liquid. Whisk over medium-high heat until sauce thickens very slightly, about 2 minutes.
  • Divide Gorgonzola Polenta among plates. Top with ribs and sauce. Sprinkle with Mixed-Herb Gremolata and serve.

GORGONZOLA CRANBERRY BITES



GORGONZOLA CRANBERRY BITES image

Categories     Berry     Cheese     Appetizer     No-Cook     Quick & Easy

Yield Serves 8

Number Of Ingredients 5

1 lb. cream cheese room at room temperature
8 oz. cream cheese at room temperature
3/4 cup chopped craisins or sweetened dried cranberries
1 tsp. grated orange rind
1 cup chopped pistachio nuts

Steps:

  • Blend together cream cheese, gorgonzola cheese and chopped cranberries. Shape into bite size balls. Roll in chopped pistachio nuts to cover. Arrange on platter with toothpicks and refrigerate until ready to serve. * A melon baller or small ice cream type scoop dipped into water might be helpful to shape balls.

Tips:

  • Use high-quality ingredients: Great gorgonzola and fresh cranberries will make all the difference in the flavor of these bites.
  • Don't overmix the batter: Overmixing will make the bites tough. Stir just until the ingredients are combined.
  • Chill the dough before baking: Chilling the dough will help the bites hold their shape in the oven.
  • Bake the bites until they are golden brown: The bites should be cooked through, but not overcooked. A toothpick inserted into the center should come out clean.
  • Serve the bites warm with your favorite dipping sauce: These bites are delicious served with a variety of dipping sauces, such as honey mustard, ranch dressing, or barbecue sauce.

Conclusion:

These gorgonzola cranberry bites are a delicious and easy-to-make appetizer that is perfect for any occasion. They are sure to be a hit with your guests!

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