GORGONZOLA PHYLLO CUPS
These tasty bites come together in minutes. The rich flavors of gorgonzola, apples and dried cranberries are perfect for the season.-Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2-1/2 dozen.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. Place tart shells on a 15x10x1-in. baking pan. In a small bowl, mix remaining ingredients; spoon into tart shells., Bake 6-8 minutes or until lightly browned. Serve warm or at room temperature. Refrigerate leftovers. Freeze option: Freeze cooled pastries in a freezer container, separating layers with waxed paper. To use, reheat pastries on a greased baking sheet in a preheated 350° oven until crisp and heated through.
Nutrition Facts : Calories 54 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 77mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
PEAR GORGONZOLA TART
Provided by Giada De Laurentiis
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bake the pie shell in a square or round tart pan according to package instructions. Remove from the oven and let cool slightly.
- Meanwhile, combine the cream cheese, Gorgonzola, thyme, salt, and pepper in a medium bowl. Using a hand blender, whip the cheeses together.
- In a large, heavy skillet, melt the butter over medium-high heat. Add the pears and cook until golden on both sides, about 5 minutes.
- When the tart crust has cooled slightly, gently spread the whipped cheese mixture evenly over the bottom of the tart. Place the pear slices in a decorative pattern over the cheese mixture. Sprinkle the thin strips of prosciutto over the pears.
- Cut into squares or wedges and serve.
CRANBERRY GORGONZOLA APPETIZER TART
I got this recipe from the Ocean Spray web site and put it here because I have to try it. It looks really good.
Provided by MarielC
Categories < 60 Mins
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 450°F.
- Prepare pie crust as directed on package for one-crust baked shell using a 9-inch tart pan with removable bottom. Trim excess pie crust even with top of pan. Bake 9 to 11 minutes or until light brown. Cool 10 minutes. Reduce oven temperature to 375°F.
- Combine cream cheese and Gorgonzola cheese in a medium mixing bowl. Beat with electric mixer on medium speed until blended. Beat in milk and egg until well mixed. Gently stir in cranberries and green onions. Spread mixture in baked tart shell and sprinkle with pecans.
- Bake for 20 to 25 minutes or until filling is set. Let stand 30 minutes before serving. Cut into wedges. Garnish with additional green onions, if desired. Store covered in refrigerator.
Nutrition Facts : Calories 277.1, Fat 20.9, SaturatedFat 10, Cholesterol 64.5, Sodium 314.7, Carbohydrate 17.8, Fiber 1.1, Sugar 7.5, Protein 5.9
GORGONZOLA & CRANBERRY CHEESE BALL
A cheese ball is a classic appetizer to take to any gathering, and it's so easy to make. This version, studded with tangy dried cranberries, is a holiday hit. -Kathy Hahn, Pollock Pines, California
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2 cups.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 274 calories, Fat 22g fat (10g saturated fat), Cholesterol 44mg cholesterol, Sodium 277mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 2g fiber), Protein 6g protein.
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