Mini Gorgonzola Pizza Appetizers Recipes

GORGONZOLA, PEAR, AND WALNUT APPETIZER

Steps:

• Slice a pear along the side and place a piece on the cracker. Put a piece of the gorgonzola cheese on top of the pear slice.
• Breakup the walnuts into smaller pieces and place them on top of the cheese. The cheese should hold them to the canape.
• Drizzle some honey to sweeten. Tip: You can also add a slice of date instead of honey.

APRICOT-GORGONZOLA CRESCENT APPETIZERS

Steps:

• Heat oven to 350°F. Spray large cookie sheet with CRISCO Original No-Stick Cooking Spray.
• If using crescent rolls: Unroll dough; place on cookie sheet. Press dough into 13x9-inch rectangle. Firmly press perforations to seal. If using dough sheet: Unroll dough; place on cookie sheet. Press dough into 13x9-inch rectangle.
• In small microwavable bowl, microwave preserves and butter uncovered on High about 30 seconds or until butter is melted; stir until smooth. Spread preserves mixture evenly over dough. Top evenly with cheese and pecans. Sprinkle evenly with pepper.
• Bake 13 to 19 minutes or until crust is deep golden brown. Cool 10 minutes. Cut into 12 squares. Serve warm.

GORGONZOLA AND CARAMELIZED ONION APPETIZER

Steps:

• Melt butter in 7-inch skillet over medium heat. Cook onions, brown sugar and vinegar in butter 20 to 25 minutes, stirring frequently, until onions are golden brown.
• Set oven control to broil. Place baguette slices on ungreased cookie sheet. Broil with tops 4 to 6 inches from heat 1 to 2 minutes or until lightly toasted.
• Spoon about 1 teaspoon caramelized onions evenly onto each baguette slice. Sprinkle with 1/2 teaspoon of the cheese. Broil about 1 minute or until cheese is melted.

PEAR PIZZA APPETIZER

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place pita breads on a baking sheet; brush each with olive oil. Sprinkle Gorgonzola cheese over each pita bread; top with pear slices and almonds.
• Bake in the preheated oven until pita bread is crisp and cheese is melted, 12 to 15 minutes.
• Stir honey and balsamic vinegar together in a bowl until smooth; drizzle over pita pizzas. Cut pizzas into wedges.

MINI GORGONZOLA PIZZA APPETIZERS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Roll out pizza dough and cut out circles about 3-inches in diameter. Place mini crusts on a baking sheet.
• Bake in the preheated oven until slightly golden, about 5 minutes.
• Meanwhile, heat olive oil in a large skillet over medium-high heat. Cook and stir spinach in the hot oil until cooked down and softened, 5 to 7 minutes. Let cool for about 5 minutes; remove most of the liquid by squeezing.
• Cover mini pizza crusts lightly with pesto, leaving a small, plain border. Top each with sauteed spinach, Gorgonzola cheese, olives, and onion slices.
• Bake in the preheated oven until cheese melts, about 5 minutes.

PIZZETTE WITH GORGONZOLA, TOMATO AND BASIL

Steps:

• Preheat the oven to 475 degrees F.
• Roll out the pizza dough to 1/4-inch thick. Using a 2 to 2 1/2-inch diameter cookie cutter, cut out 18 circles from the dough. Arrange the circles on a heavy large baking sheet. Sprinkle the Gorgonzola cheese over the circles. Top with the tomatoes, pressing them gently into the dough. Bake until the pizzettes are golden brown, about 10 minutes. Drizzle the pizzettes with oil. Sprinkle the basil over the pizzettes. Sprinkle with salt and pepper. Arrange the pizzettes on a platter and serve immediately.