Gorgonzola Toasted Walnut Spread Recipe 455

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GORGONZOLA AND TOASTED WALNUT SALAD



Gorgonzola and Toasted Walnut Salad image

Entertaining? Make a salad that's been restaurant inspired. It's fast, easy and delicious.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 6

Number Of Ingredients 9

2/3 cup coarsely chopped walnuts
1/3 cup olive oil
2 tablespoons lemon juice
1 clove garlic
1/8 teaspoon salt
Dash of pepper
8 cups ready-to-eat salad greens (any variety)
1/2 cup crumbled Gorgonzola or Roquefort cheese (2 oz)
1/2 cup 1/2-inch pieces fresh chives

Steps:

  • To toast walnuts, cook in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until fragrant and golden brown. Remove walnuts from skillets and spread on plate to cool slightly.
  • In blender or food processor, place 1/3 cup toasted walnuts and remaining dressing ingredients. Cover and blend on high speed about 1 minute or until smooth.
  • In large bowl, toss remaining 1/3 cup toasted walnuts and salad ingredients. Pour dressing over salad mixture; toss gently until salad is evenly coated.

Nutrition Facts : Calories 250, Carbohydrate 5 g, Cholesterol 10 mg, Fat 4, Fiber 3 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 2 g, TransFat 0 g

GORGONZOLA AND TOASTED WALNUT SPREAD



Gorgonzola and Toasted Walnut Spread image

The fabulous flavor of toasted walnuts infuses every bite of this rich and creamy spread. Have it ready in 10 minutes!

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 10m

Yield 16

Number Of Ingredients 8

1 cup crumbled Gorgonzola cheese
1 package (8 oz) cream cheese, softened
3 tablespoons half-and-half
1/4 teaspoon freshly ground pepper
1/2 cup chopped walnuts, toasted*
1 tablespoon chopped fresh parsley
French bread slices
Apple and pear slices

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.

Nutrition Facts : Calories 105, Carbohydrate 1 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 160 mg

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



Gorgonzola & Toasted Walnut Spread Recipe - (4.5/5) image

Provided by á-177978

Number Of Ingredients 8

1 cup Gorgonzola cheese, crumbled
1 (8-ounce) package cream cheese, softened
3 tablespoons half-and-half
1/4 teaspoon freshly ground pepper
1/2 cup walnuts, chopped, toasted*
1 tablespoon fresh parsley, chopped
French bread slices
Apple and pear slices

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.

GORGONZOLA AND TOASTED WALNUT SALAD



Gorgonzola and Toasted Walnut Salad image

This salad couldn't be simpler and will be a hit with blue cheese lovers. Pecans can be substituted for the walnuts. Cooking time is for the time it takes to toast the walnuts in a 325 degree oven for a few minutes.

Provided by Hey Jude

Categories     Cheese

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

10 ounces mesclun or 10 ounces baby greens, washed and dried
3/4 cup gorgonzola, finely crumbled
1 cup walnuts, toasted and coarsely chopped
1 cup extra virgin olive oil
4 tablespoons white wine vinegar
2 tablespoons lemon juice
2 tablespoons Dijon mustard
1 clove garlic, minced
sea salt
fresh ground pepper

Steps:

  • In a large bowl, combine lettuce with cheese and walnuts.
  • Combine and whisk together dressing ingredients.
  • Toss salad with enough dressing to coat but avoid over-dressing.
  • Serve.

RISOTTO WITH GORGONZOLA AND TOASTED WALNUTS



Risotto With Gorgonzola And Toasted Walnuts image

Make and share this Risotto With Gorgonzola And Toasted Walnuts recipe from Food.com.

Provided by Gingerbear

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

5 cups chicken broth
2 tablespoons butter
1 small onion, minced
1 1/2 cups arborio rice
1/2 cup dry white wine
4 ounces gorgonzola, diced
1/2 cup chopped toasted walnuts
1/2 cup parmesan cheese
1/4 cup mascarpone cheese or 1/4 cup heavy cream
salt
white pepper, as needed

Steps:

  • Bring broth to a simmer in sauce pan.
  • Heat butter in large heavy skillet over low heat.
  • Add onions and saute until tender.
  • Add rice and saute for 1 minute.
  • Add white wine and stir until absorbed.
  • Begin to add broth 1 cup at a time stirring occasionally with a wooden spoon.
  • Wait until each broth addition is absorbed before adding the next.
  • When all the broth has been added and absorbed, add the cheeses and the walnuts and stir gently until cheese starts to melt.
  • Salt and pepper to taste.
  • Serve immediately.

ASPARAGUS WITH GORGONZOLA AND ROASTED WALNUTS



Asparagus with Gorgonzola and Roasted Walnuts image

This recipe for asparagus lovers is easy to make but tastes gourmet! I was given this recipe by my stepmother.

Provided by Jen in da Northwoods

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 19m

Yield 4

Number Of Ingredients 5

1 bunch fresh asparagus
2 tablespoons extra virgin olive oil
kosher salt to taste
½ cup coarsely chopped walnuts
½ cup crumbled Gorgonzola cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Rinse asparagus and snap off woody stem ends. Dry asparagus and arrange in a single layer in a shallow baking dish (a nonstick jelly-roll pan works well). Drizzle the olive oil over the asparagus and roll the spears to coat well. Sprinkle lightly with kosher salt.
  • Roast in oven for 7 to 14 minutes depending on the thickness of the spears (thin spears will take much less time than thick ones). When done, asparagus should still be crisp.
  • About 3 to 5 minutes before the asparagus are done, place chopped walnuts in a small pie tin and put into the oven alongside the asparagus. Watch so they don't burn!
  • Remove asparagus and walnuts from the oven. Divide asparagus among four luncheon plates. While asparagus are still hot, sprinkle them with the gorgonzola and the roasted walnuts.
  • Allow to cool slightly. Serve at room temperature for best flavor.

Nutrition Facts : Calories 256.6 calories, Carbohydrate 6.5 g, Cholesterol 22.5 mg, Fat 22.7 g, Fiber 3.3 g, Protein 9.3 g, SaturatedFat 5.7 g, Sodium 312.6 mg, Sugar 2.5 g

WALNUT, ARUGULA AND GORGONZOLA CROSTINI



Walnut, Arugula and Gorgonzola Crostini image

Categories     Appetizer     Bake     Cocktail Party     Vegetarian     Blue Cheese     Walnut     Arugula     Healthy     Bon Appétit     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 6

Butter, room temperature
18 1/4-inch-thick diagonal baguette bread slices
6 tablespoons chopped toasted walnuts
3 ounces Gorgonzola cheese, crumbled
3 tablespoons finely chopped arugula
Arugula leaves

Steps:

  • Preheat oven to 400°F. Spread butter over 1 side of each baguette slice. Arrange baguette slices on baking sheet, butter side up. Bake baguette slices until golden, about 12 minutes. Cool.
  • Reduce oven temperature to 350°F. Mix walnuts, Gorgonzola and arugula in medium bowl. Spoon nut-cheese mixture evenly atop baguette toasts, pressing to adhere. Season toasts with pepper. Bake toasts just until cheese melts, about 6 minutes. Cool crostini slightly. Arrange crostini on platter. Garnish platter with arugula leaves and serve.

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