Gorgonzola Cheese Ball Recipes

FANTASTIC GORGONZOLA AND WHITE WINE CHEESE BALL

Steps:

• In a medium bowl, blend cream cheese, Gorgonzola cheese, sharp Cheddar cheese and white wine. Form the mixture into a ball shape.
• On a piece of wax paper, spread the paprika and pistachio nuts. Roll the cheese ball in paprika and pistachios to coat.
• Wrap coated cheese ball in wax paper. Chill in the refrigerator 6 hours, or overnight, before serving.

CHEESE BALL

Steps:

• Place cheeses in medium bowl; let stand at room temperature about 30 minutes or until softened. Beat onion and Worcestershire sauce into cheeses with electric mixer on low speed until mixed. Beat on medium speed 1 to 2 minutes, scraping bowl frequently, until fluffy. Cover and refrigerate at least 8 hours until firm enough to shape into a ball.
• Shape cheese mixture into 1 large ball. Roll in parsley; place on serving plate. Cover and refrigerate about 2 hours or until firm. Serve with crackers.

GORGONZOLA CHEESE BALL RECIPE WITH CARAMELIZED ONIONS

Steps:

• Cook onions in a skillet over medium heat using 1 tsp. olive oil until dark golden brown. Stir frequently.
• Caramelization should take approximately 10 minutes. If the onion begin to burn add a splash of water, it will cook off.
• Cool onions to room temperature
• Cream together cream cheese, Gorgonzola cheese, and Tabasco until thoroughly combined. (Use a handheld or stand mixer for easy blending.)
• Mix cranberries and caramelized onions into cheese mixture until evenly combined.
• Place cheese mixture onto plastic wrap, pat and roll into a ball shape, wrap tightly and refrigerate overnight.
• Remove plastic wrap, reshape into ball, and roll in chopped nuts. (Roll in 2 Tbsp green scallion tops or parsley for extra color, if desired.)
• Place cheese ball on serving tray and refrigerate until serving time.
• Serve with assorted crackers and/or celery and carrots.

GORGONZOLA & CRANBERRY CHEESE BALL

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.

GORGONZOLA AND CREAM CHEESE BALLS

Steps:

• In bowl combine cream cheese, gorgonzola, celery, parsley, onion, chives, and seasonings. Mix until well blended. Taste and adjust seasonings. Chill 1-2 hours.
• Form cheese mixture into 3/4 inch balls and gently roll in nuts to cover completely. Place in single layer. Cover and refrigerate for at least one hour or up to two days.
• To serve arrange balls attractively on a serving plate. Insert single pretzel stick into each ball. Garnish with watercress.

ARUGULA SALAD WITH FRIED GORGONZOLA

Steps:

• Blend the Gorgonzola in a food processor until smooth and creamy, scraping down the sides of the work bowl occasionally. Using 1 rounded teaspoon of cheese for each, form the cheese into 18 (1-inch) balls. Working in batches, coat the balls with the egg then with the bread crumbs. Repeat coating the balls in the egg and bread crumbs. Arrange the balls on a small baking sheet. Cover and refrigerate until cold, at least 2 hours or overnight.
• Whisk the lemon juice, garlic, and lemon peel in a medium bowl to blend. Gradually whisk in 1/3 cup oil. Season the dressing, to taste, with salt and pepper. Set the dressing aside.
• Add enough oil to a heavy small saucepan to come 2 inches up the sides of the pan. Heat the oil over medium heat. At this point, remove the refrigerated Gorgonzola balls from the refrigerator. Working in batches, add the cold balls to the hot oil and fry just until golden brown, about 20 seconds. (It is essential that the Gorgonzola balls be cold when they go into the oil, otherwise they will fall apart in the oil. If they start to warm up at any point, return them to the refrigerator to firm back up.) Using a slotted spoon, transfer the fried balls to paper towels to drain.
• Toss the arugula in a large bowl with enough dressing to coat. Season the salad, to taste, with salt and pepper. Mound the salad on plates. Top the salads with the hot fried Gorgonzola balls and serve immediately.

GORGONZOLA CHEESE BALL

Steps:

• Combine everything but nuts in food processor and process 1 minute.
• Spoon into a small bowl, cover and refrigerate for atleast 2 hours.
• Shape cold cheese mixture into a ball, roll in toasted nuts, refrigerate until serving time.
• Serve with assorted crackers and pear and apple wedges.

3-IN-1 CHEESE BALL

Steps:

• In a large bowl, beat cream cheese, Parmesan cheese and garlic until blended. Divide into 3 portions; place each in a small bowl., For Pesto Cheese Ball: Beat pesto into 1 portion of cheese mixture. Stir in basil. Shape into a ball., For Horseradish-Bacon Cheese Ball: Beat horseradish into second portion of cheese mixture. Stir in bacon and green onion. Shape into 1 large or 3 mini balls., For Gorgonzola-Cranberry Cheese Ball: Beat Gorgonzola cheese into third portion of cheese mixture. Stir in cranberries. Shape into a ball; roll in walnuts to coat., Cover and refrigerate at least 1 hour or until firm. Decorate as desired. Serve with crackers.

SPINACH AND GORGONZOLA CHEESE BALL

Steps:

• Stir together cream cheese and spinach in a large bowl; mix well. Gently fold in Gorgonzola crumbles. Shape cheese mixture into a ball. Roll cheese ball in slivered almonds. Wrap well; chill until firm, about 1 hour.