Best Gorgonzola Walnut And Cabernet Spread Recipes

GORGONZOLA CHEESE SPREAD

Steps:

• In a processor bowl, finely chop walnuts.
• Set aside.
• With processor running, add shallot and chop finely.
• Add cheeses and process until crumbly.
• Add remaining ingredients, including walnuts.
• Process until creamy.

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

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.

HONEY-DRIZZLED WALNUT AND GARGONZOLA BITES

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

GORGONZOLA AND TOASTED WALNUT SPREAD

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.