Gorgonzola And Pear Foccacia Recipes
PEAR & GORGONZOLA SALAD
Make and share this Pear & Gorgonzola Salad recipe from Food.com.
Provided by Bergy
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- To make Vinaigrette------------------.
- Mix vinegar, salt, mustard in a blender or food processor.
- Very slowly pour in the oil while processor is on.
- Process until an emulsion forms.
- Taste and adjust seasoning.
- Add shallots& pepper.
- Best to make it fresh but may be stored for a few days in the fridge.
- ---Salad-----------------------.
- Toss greens with most of the vinaigrette.
- Divide among 4 plates.
- Decorate with pear slices and crumbled cheese.
- Coarsely chop the walnuts and put on top of salad.
- Drizzle the last of the vinaigrette over top.
PEAR & GORGONZOLA SALAD
This pear and gorgonzola salad combines crispy lettuce leaves with the sweetness of pear and the acidity of cheese to reach the perfect bite.
Provided by Laura
Categories Salad
Time 13m
Number Of Ingredients 12
Steps:
- Toast the walnuts in a pan with a small amount of oil over medium heat for 3 minutes, stirring frequently to avoid burning.
- To make the salad dressing, add the olive oil, vinegar, honey, dijon mustard, and oregano to a small mixing bowl. Whisk ingredients together until well combined. Add a squeeze of lemon juice, if desired and salt and pepper to taste.
- Add the lettuce, pear, cheese, walnuts and cranberries to a large salad bowl.
- Top the salad with half the salad dressing. Mix gently to coat the lettuce. If the salad requires more dressing, add a little extra at a time until the desired dressing ratio is reached. Serve immediately.
Nutrition Facts : Calories 219 kcal, Carbohydrate 15 g, Protein 4 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 8 mg, Sodium 159 mg, Fiber 2 g, Sugar 10 g, ServingSize 1 serving
FIG FOCACCIA WITH GORGONZOLA CHEESE
Categories Bread Cheese Fruit Bake Super Bowl Blue Cheese Fig Winter Family Reunion Potluck Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F. Roll out dough on work surface to 12x9-inch rectangle. Sprinkle 1/4 cup dried figs over center third of dough. Fold left side of dough over figs. Sprinkle with remaining 1/4 cup dried figs. Fold right side of dough over second layer of figs to cover. Using rolling pin, gently flatten dough to 12x7-inch rectangle; place on baking sheet. Arrange fig slices atop dough. Sprinkle with Gorgonzola cheese, then sugar and ground black pepper. Bake bread until golden brown and cheese melts, about 25 minutes. Serve bread warm.
GORGONZOLA AND PEAR FOCACCIA
Red onion, fresh pear, and Gorgonzola cheese decorate the top of the bread for this pizza-like appetizer.
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- Stir together flour, yeast, sugar, and salt in a large mixing bowl. Add about half of the warm water. Do not stir. Let stand for 10 minutes. Add remaining water, the olive oil, walnuts, and rosemary. Mix well.
More about "gorgonzola and pear foccacia recipes"
PEAR AND WALNUT FOCACCIA - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (1)Total Time 1 hr 45 minsCategory AppetizerCalories 200 per serving
- Make the sponge: In a large bowl or the bowl of a stand mixer, combine the yeast and water and stir to dissolve. Whisk in the sugar and flour. Cover with plastic wrap and let proof in a warm place until bubbly and doubled in volume, about 45 minutes.
- Make the dough: If using a stand mixer, whisk together yeast and water in a small bowl and let stand a few minutes until creamy. Add to sponge mixture in the mixer bowl with the brown sugar, molasses and vegetable oil. Add the cornmeal and salt and mix in with the paddle attachment for 1 to 2 minutes, until ingredients are well combined. Add 2 cups of the flour. Change to the dough hook and knead on medium speed for 8 to 10 minutes, adding more flour in 1/4 cup increments, as necessary, until dough comes together and slaps against the sides of the bowl. It will be slightly tacky.
- Remove dough to a greased bowl and cover tightly with plastic wrap. Let dough rise in a warm spot until doubled, about 1 1/2 hours.
- Line a baking sheet with parchment paper and spray with cooking spray. Turn dough onto the baking sheet. Oil or moisten your hands, and press out dough until it just about covers the bottom of the pan. Dough may be sticky. Cover with a damp towel and let rise in a warm spot for 45 minutes to an hour, or until dough is full of air bubbles.
FOCACCIA WITH CARAMELIZED ONIONS, PEAR, & GORGONZOLA ...
From italianfoodforever.com
Servings 13Category Breads
GORGONZOLA FOCACCIA RECIPE - LOS ANGELES TIMES
From latimes.com
Servings 10-12Estimated Reading Time 8 minsCategory BREADSTotal Time 1 hr
- With a large metal spoon, stir together the flour, salt, yeast and water in a 4-quart bowl or the bowl of an electric mixer until combined.
- If using a mixer, fit it with the paddle attachment and mix on low speed until all the ingredients are hydrated and begin to form a wet ball of dough, about 2 minutes. Set the dough aside to rest for 5 minutes. Switch to the dough hook, add one-fourth cup olive oil and resume mixing on medium-low speed until all of the oil is incorporated and the dough is sticky, supple and smooth; it should clear the sides of the bowl and stick just a little to the bottom. This will take 3 to 4 minutes. If the dough seems like a batter and does not have sufficient structure to hold itself together, mix in more flour by the tablespoonful.
- If mixing by hand, repeatedly dip one of your hands or the spoon into cold water and use it much like a dough hook, working the dough vigorously as you rotate the bowl with your other hand. As all the flour is incorporated and the dough becomes a wet ball, after about 3 minutes, stop mixing and set the dough aside to rest for 5 minutes. Then add the olive oil, dip your hand or spoon again in the water and continue to work the dough for 3 to 4 more minutes. The dough should be very sticky, but it should also have some texture and structure. If the dough seems like a batter and does not have sufficient structure to hold itself together, mix in more flour by the tablespoonful.
- Form the dough into a ball and place it in a bowl brushed with olive oil. Turn the dough to coat it with the oil, cover the bowl with plastic wrap and immediately refrigerate it overnight. The next day the dough should have nearly doubled in size. Allow it to come to room temperature, about 2 hours, before making the focaccia.
GORGONZOLA AND PEAR FOCACCIA - BETTER HOMES & GARDENS
From bhg.com
5/5 (2)
- Stir together flour, yeast, sugar, and salt in a large mixing bowl. Add about half of the warm water. Do not stir. Let stand for 10 minutes. Add remaining water, the olive oil, walnuts, and rosemary. Mix well.
- Turn dough out onto a lightly floured surface. Knead for 3 minutes. Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover and let rise till double (about 50 minutes).
- Grease a 12-inch pizza pan. Place dough on the pan. Use the palms of your hands to pat the dough into an even round, just about to the edges of the pan. Using your fingertips, poke the dough all over to dimple surface. Arrange pear slices and onion slices atop. Drizzle with melted margarine or butter. Sprinkle with Gorgonzola. Cover loosely and let rise for 30 minutes.
- Bake in a 400 degree F oven for 25 to 30 minutes or until golden brown. Cut into wedges and serve warm. Makes 12 to 16 servings.
GORGONZOLA & PEAR FOCACCIA | BETTER HOMES & GARDENS
From bhg.com
4.2/5 (5)Calories 223 per serving
- Preheat oven to 425°F. Place focaccia on two ungreased large baking sheets. Arrange pear slices and red onion on focaccia. Drizzle with oil; sprinkle with cheese.
- Bake about 10 minutes or until heated through. Sprinkle with walnuts. To serve, cut into wedges.
FOCACCIA WITH CARAMELIZED ONIONS, PEAR AND BLUE CHEESE …
From foodandwine.com
5/5 Category Focaccia BreadServings 1Total Time 2 hrs 30 mins
- In a large bowl, combine the water, yeast and honey and let stand for 5 minutes. Stir in 1 cup of the flour and 1/4 cup of the oil; let stand for 5 minutes. Stir in the remaining flour and the salt and knead until smooth. Transfer to an oiled bowl, cover with plastic and let stand for 1 hour.
- Meanwhile, in a skillet, heat 1 tablespoon of the oil. Add the onion, cover and cook over moderate heat, stirring occasionally, for 10 minutes. Add the sugar, cover and cook, stirring occasionally, until browned, 10 minutes.
- Preheat the oven to 450°. Oil a 9-by-13 inch rimmed baking sheet. Transfer the dough to the sheet and press it down to fit. Dimple the dough all over with your fingers and drizzle with 2 tablespoons of the olive oil. Let the dough rise until puffed, about 20 minutes.
- Scatter the onions over the dough. Arrange the pear over the onions and sprinkle with the blue cheese. Drizzle the remaining 2 tablespoons of oil over the focaccia and bake for 20 minutes, until golden. Transfer to a rack to cool. Serve.
PEAR & GORGONZOLA FOCACCIA RECIPE | LAND O’LAKES
From landolakes.com
Servings 12Calories 180 per servingCategory Bread, Pear, Fruit, Side Dish
- Press bread dough into prepared pan, forming ridge around edge of pan. Brush with 1 tablespoon butter. Let rise in warm place 20 minutes or until double in size.
- Melt remaining butter in heavy 10-inch skillet until sizzling; add pear slices. Cook over medium heat 3 minutes, gently turning occasionally. Sprinkle with sugar. Continue cooking 4-6 minutes or until pears are tender.
ITALIAN FLATBREAD RECIPE WITH PEAR, WALNUT AND GORGONZOLA ...
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Cuisine ItalianTotal Time 45 minsCategory EntertainCalories 328 per serving
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