PEAR GORGONZOLA BITES
Delicious Pear Gorgonzola Bites with Walnuts and Rosemary are savoury mini muffins that make perfect appetizers. Your guests will gobble these up.
Provided by Colleen Milne
Categories Appetizer
Time 40m
Number Of Ingredients 12
Steps:
- Preheat oven to 350° Unless using non-stick, lightly coat a mini muffin tin with cooking spray
- In a large bowl, combine flour, cheese, baking powder, walnuts, rosemary, pepper, & salt
- In another bowl combine milk, butter, egg, lemon juice, and pears
- Add the milk/egg mixture to the dry ingredients, combining quickly with a few swift strokes so as not to overmix.
- Use a tablespoon or a melon baller to fill muffin cups with batter
- Bake in center of oven 15-20 minutes until golden
- Cool slightly on a rack and serve warm, or allow to cool completely and store in an airtight container in the fridge until serving
Nutrition Facts : ServingSize 1 g, Calories 50 kcal, Carbohydrate 6 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 8 mg, Sodium 70 mg, Sugar 1 g
BLUE CHEESE BITES
Canned biscuits, butter and blue cheese. Voila, a nice appetizer. Rich and so good and easy!
Provided by Ingrid
Categories Appetizers and Snacks Pastries
Time 20m
Yield 10
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch pie plate with non-stick cooking spray.
- Slice each biscuit into quarters, arrange then in the prepared pie plate. Pour melted butter over the biscuits, then sprinkle the biscuits with blue cheese.
- Bake for 8 to 10 minutes.
Nutrition Facts : Calories 221.6 calories, Carbohydrate 12.5 g, Cholesterol 35.3 mg, Fat 17.1 g, Fiber 0.2 g, Protein 5 g, SaturatedFat 9.5 g, Sodium 542.8 mg, Sugar 2.1 g
DRIED APRICOTS WITH BLUE CHEESE
Make and share this Dried Apricots With Blue Cheese recipe from Food.com.
Provided by MaryMc
Categories Cheese
Time 30m
Yield 64 pieces
Number Of Ingredients 6
Steps:
- Stir nuts in a small frying pan over medium heat until toasted, about 4 minutes.
- Pour from pan and cool.
- In a small bowl or food processor, beat or process cheeses and pepper.
- Spread equal amounts of cheese mixture on each apricot half.
- Press a nut onto cheese.
- Press cheese-side down into minced parsley.
- Serve cheese-side up on a platter.
Nutrition Facts : Calories 46.2, Fat 3, SaturatedFat 0.8, Cholesterol 2.9, Sodium 8.8, Carbohydrate 5, Fiber 0.8, Sugar 3.9, Protein 0.7
GORGONZOLA CRANBERRY BITES
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.
BLACKENED STEAK BITES WITH BLUE CHEESE SAUCE
This recipe is similar to an appetizer served at my favorite Italian restaurant. It is a nice change from the usual appetizers and always gets rave reviews! I have used tenderloin in the past, but have found that a good quality top sirloin works very well and is less expensive. Bernaise sauce is a good alternative if you don't like blue cheese.
Provided by amym
Categories Appetizers and Snacks Meat and Poultry Beef
Time 20m
Yield 8
Number Of Ingredients 9
Steps:
- Season sirloin with blackened seasoning to coat on all sides.
- Heat oil in a cast-iron skillet on an outdoor grill until the oil is smoking. Cook steak bites in hot oil in small batches, reheating oil between batches, until slightly crusty, 1 to 2 minutes per side.
- Stir cream cheese and evaporated milk together in a saucepan over low heat to melt the cream cheese. Whisk blue cheese crumbles, garlic powder, white pepper, and cayenne pepper into the cream cheese mixture; simmer, stirring frequently, until the blue cheese melts into a smooth sauce, 2 to 3 minutes. Serve blue cheese sauce with the beef bites.
Nutrition Facts : Calories 288.4 calories, Carbohydrate 2.6 g, Cholesterol 71.6 mg, Fat 20.7 g, Fiber 0.2 g, Protein 22.3 g, SaturatedFat 10.3 g, Sodium 820 mg, Sugar 0.8 g
GORGONZOLA OR BLEU CHEESE BITES
Categories Cheese Appetizer Bake Cocktail Party Quick & Easy
Number Of Ingredients 3
Steps:
- Sprinkle puff pastry with the 4 oz of cheese and grind black pepper over it. Cover with plastic and roll lightly with rolling pin to set cheese into pastry. Cut with cookie cutter, ideally 1" round or triangle. Bake 1/2" apart at 350 for 25 minutes (NOTE: Tina's first attempt baked faster) Optional: mix some additional gorgonzola or bleu with cream. Knock a small hole in the top of the pastries and place a bit of this bleu/cream in the tops.
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BAKED GORGONZOLA BITES RECIPE - PUREWOW
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- Preheat the oven to 375°F. Grease a 9-inch oven-safe round baking dish (such as a cake pan, skillet or casserole dish) with nonstick cooking spray.
- Divide the dough into 20 even pieces, and roll each piece into a ball. Transfer the dough balls to a large bowl and add the melted butter. Toss to coat the dough fully in the butter.
- Arrange the dough into concentric circles in the prepared baking dish. Pour any butter that's left in the bowl over the dough.
- Sprinkle the gorgonzola over the dough balls, and bake until the dough is golden brown, 18 to 20 minutes.
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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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