Walnut Gorgonzola Baguettes Recipes

GORGONZOLA BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Arrange the baguette slices in a single layer on a baking sheet. Brush the top of each one with olive oil or melted butter. Place a slice of pear onto each piece of bread, then crumble some of the cheese over the top. Sprinkle with walnuts.
• Bake for 12 to 15 minutes in the preheated oven, or until the pears are browned and the cheese has started to melt.

GORGONZOLA, PEARS AND WALNUTS ON BAGUETTE

Steps:

• Cut each baguette in half lengthwise and then in half widthwise (you will now have 4 top and 4 bottom slices). Distribute pear slices evenly over the 4 bottom slices of bread. Crumble walnut pieces evenly over the pears. Crumble gorgonzola evenly over the pear-walnut combination. Place top half of bread on each of the bottom halves. Wrap in foil and place in 350°F. oven for 3-5 minutes or until cheese melts.

WALNUT, ARUGULA AND GORGONZOLA CROSTINI

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.

WALNUT-GORGONZOLA BAGUETTES

Steps:

• In large bowl, mix 1 1/2 cups of the flour and the yeast. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Cover tightly with plastic wrap; let stand about 1 hour or until bubbly.
• Stir in salt and enough remaining flour to form a soft dough. On lightly floured surface, knead dough 5 to 10 minutes or until dough is smooth and springy (dough will be soft). Grease large bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. Sprinkle walnuts and cheese over dough. Cover bowl loosely with plastic wrap; let rise in warm place 1 hour to 1 hour 15 minutes or until double in size. Dough is ready if indentation remains when touched.
• Grease large cookie sheet with shortening or cooking spray. On lightly floured surface, knead dough until nuts and cheese are worked into dough. Sprinkle top of dough with flour. Divide dough in half. Gently shape each half into a narrow loaf, about 12 inches long. Place about 4 inches apart on cookie sheet. Using spray bottle with fine mist, spray loaves with cool water. Let rise uncovered in warm place about 1 hour or until double in size.
• Place 8-inch or 9-inch square pan on bottom rack in oven; add hot water to pan until about 1/2 inch from top of pan. Heat oven to 425°F.
• Carefully cut 1/4-inch-deep slashes diagonally across loaves at 2-inch intervals with sharp serrated knife. Spray tops of loaves with cool water. Place loaves in oven and spray again.
• Bake 15 to 20 minutes or until loaves are deep golden with crisp crust and sound hollow when tapped. Remove from cookie sheet to cooling rack. Cool completely, about 1 hour.