Fried Gorgonzola Bites Recipes

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FRIED GORGONZOLA BITES



Fried Gorgonzola Bites image

Light, golden cube-shaped croquettes with a warm, silky Gorgonzola cheese center. This is served at Arola restaurant in Barcelona, Spain. Prepare ahead, these must chill 3 hours.

Provided by Sharon123

Categories     Lunch/Snacks

Time 1h2m

Yield 5 dozen

Number Of Ingredients 9

6 tablespoons unsalted butter
1 3/4 cups all-purpose flour
2 cups whole milk
1/4 lb gorgonzola dolce blue cheese, cut into small pieces
1 pinch of freshly grated nutmeg
salt & freshly ground black pepper
3 large eggs, beaten
2 cups dry breadcrumbs
4 cups olive oil, for frying (or part veg. oil)

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!

Nutrition Facts : Calories 2162.5, Fat 202, SaturatedFat 40.2, Cholesterol 190.3, Sodium 720.1, Carbohydrate 69.7, Fiber 3.1, Sugar 8.3, Protein 22.2

BAKED FIGS WITH GORGONZOLA AND AGED BALSAMIC VINEGAR



Baked Figs with Gorgonzola and Aged Balsamic Vinegar image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 6

4 large figs cut half
8 teaspoon gorgonzola
2 tablespoons balsamic plus 1 tablespoon balsamic for dressing
1-ounce olive oil
2 ounces mesclun salad
Salt and pepper to taste

Steps:

  • Cut figs in half, then stuff with a teaspoon of cheese and cover with 2 tablespoons balsamic vinegar. Bake in 350-degree oven until warm, about 3 to 4 minutes. Mix oil and vinegar to make a dressing and toss with the mesclun salad. Season with salt and pepper. Serve the salad on the plate with the figs.

GORGONZOLA FIG BITES WITH TOASTED ALMONDS



Gorgonzola Fig Bites With Toasted Almonds image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 6

6 small fresh figs
2 Tbs. gorgonzola or another blue cheese
2 tsp. olive oil, preferably extra virgin
freshly ground black pepper to taste
2 Tbs. slivered almonds, toasted or 6 whole Marcona almonds, chopped
2 tsp. honey, optional

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.

PAN-FRIED FALAFEL BITES



Pan-Fried Falafel Bites image

Easy and super quick pan-fried falafel recipe. I had everything in my pantry already. I love this as a snack with a tzatziki cucumber sauce, or try with a spicy sriracha sauce.

Provided by Sahara B

Categories     Appetizers and Snacks     Beans and Peas

Time 30m

Yield 20

Number Of Ingredients 10

1 (16 ounce) can garbanzo beans, drained
1 cup olive oil, divided, or more as needed
½ cup panko bread crumbs, divided, or more as needed
¼ cup chopped white onion
1 egg
2 tablespoons dried parsley
1 tablespoon curry powder
1 tablespoon garlic powder
1 tablespoon lemon juice
½ tablespoon ground black pepper

Steps:

  • Place garbanzo beans, 1/4 cup olive oil, 1/4 cup panko bread crumbs, onion, egg, parsley, curry powder, garlic powder, lemon juice, and pepper into a food processor or blender. Puree until coarse, adding bread crumbs if needed as you don't want mixture too moist.
  • Take 1 tablespoon of mixture, roll into a ball, and coat with panko bread crumbs. Place on a plate. Repeat with remaining mixture.
  • Heat remaining olive oil (about 1 inch) in a deep skillet over medium heat. Pan-fry bites until crispy golden brown, 2 to 3 minutes per side, working in batches if necessary. Remove and drain on paper towels.

Nutrition Facts : Calories 136.5 calories, Carbohydrate 7.9 g, Cholesterol 8.2 mg, Fat 11.4 g, Fiber 1.3 g, Protein 1.9 g, SaturatedFat 1.6 g, Sodium 85.4 mg, Sugar 0.2 g

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

GORGONZOLA BITES WITH FRESH FRUIT



Gorgonzola Bites With Fresh Fruit image

Make and share this Gorgonzola Bites With Fresh Fruit recipe from Food.com.

Provided by dicentra

Categories     < 15 Mins

Time 15m

Yield 8 serving(s)

Number Of Ingredients 8

4 ounces cream cheese, softened
4 ounces gorgonzola, crumbled
1/2 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
1/2 cup bacon, cooked and crumbled
1 medium apple, cored and sliced
1 medium bartlet pear, cored and sliced
1 cup green grape

Steps:

  • In food processor, combine all ingredients except fruit and bacon. Cover and chill for at least 1 hour.
  • Roll cheese mixture into 16 balls. Roll each ball in bacon. Serve with fruit.

Nutrition Facts : Calories 178.1, Fat 13.1, SaturatedFat 6.8, Cholesterol 32.4, Sodium 322.9, Carbohydrate 11.1, Fiber 1.4, Sugar 8, Protein 5.2

SAVORY GORGONZOLA CHEESECAKE BITES



Savory Gorgonzola Cheesecake Bites image

When it comes to party-starting appetizers, you can't go wrong with savory cheesecake! To try: these creamy bites made with cream cheese and gorgonzola.

Provided by My Food and Family

Categories     Dairy

Time 2h5m

Yield 24 servings

Number Of Ingredients 8

1/4 cup butter, divided
8 whole wheat crackers, finely crushed (about 2/3 cup)
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup ATHENOS Crumbled Gorgonzola Cheese, divided
1/4 cup whipping cream
2 eggs
2 Tbsp. sugar
1/2 cup coarsely chopped walnuts

Steps:

  • Heat oven to 325ºF.
  • Melt 3 Tbsp. butter; mix with cracker crumbs. Spoon into 24 paper-lined mini muffin cups, adding about 1 tsp. to each.
  • Beat cream cheese, 1/3 cup Gorgonzola cheese and whipping cream in medium bowl with mixer until blended. Add eggs, 1 at a time, mixing after each just until blended. Spoon into prepared muffin cups, adding about 1 Tbsp. to each.
  • Bake 15 min. or until centers are almost set. Cool cheesecakes in pans 10 min. Remove from pans to wire racks; cool completely. Refrigerate cheesecakes 1 hour.
  • Meanwhile, cover baking sheet with foil. Cook sugar and remaining butter in small saucepan on medium heat until butter is melted. Add nuts; cook 5 to 7 min. or until nuts are lightly browned and evenly glazed, stirring constantly. Spread into single layer on prepared baking sheet; cool completely.
  • Top cheesecakes with remaining gorgonzola cheese and candied nuts just before serving.

Nutrition Facts : Calories 140, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 50 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

FRIED PARMESAN CAULIFLOWER BITES



Fried Parmesan Cauliflower Bites image

It's an authentic Italian recipe for fried cauliflower bites. My fiance's mom who is from Italy gave it to me! Serve with a sprig of parsley for decoration. So simple, so delicious!

Provided by Lena~marie

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Fried

Time 45m

Yield 6

Number Of Ingredients 10

1 medium head cauliflower, cut into bite-sized pieces
1 ½ cups all-purpose flour
1 tablespoon garlic powder
salt and ground black pepper to taste
3 large eggs
¼ cup milk
2 cups dry bread crumbs
½ cup cracker meal
¼ cup grated Parmesan cheese, or more to taste
½ cup vegetable oil, or as needed

Steps:

  • Bring a pot of lightly salted water to a boil. Add cauliflower and cook until just tender, 3 to 5 minutes; don't overcook. Drain.
  • Mix flour, garlic powder, salt, and pepper in a bowl. Mix eggs and milk in a second bowl. Mix bread crumbs, cracker meal, and 1/4 cup Parmesan cheese in a third bowl.
  • Dip cooked cauliflower into the flour mixture, then into the egg mixture, and finally into the bread crumb mixture.
  • Heat oil in a saucepan over medium heat. Lower cauliflower carefully into the hot oil in batches, adding more oil if needed. Fry until light golden brown and crispy, about 5 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining cauliflower.

Nutrition Facts : Calories 387.6 calories, Carbohydrate 63.3 g, Cholesterol 96.7 mg, Fat 7.9 g, Fiber 4.7 g, Protein 15.4 g, SaturatedFat 2.2 g, Sodium 380 mg, Sugar 5.2 g

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2013-12-07 Step 1. Line an 8-inch 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 …
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  • Line an 8-inch 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 the heat to low and whisk in the Gorgonzola until completely melted, about 2 minutes. Add the 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-inch 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°. 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 right away.


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