Savory Gorgonzola Spread Recipes

Steps:

• Place all ingredients in food processor container fitted with steel blade; cover. Process until blended but not smooth.
• Serve with crusty French bread, bagels or woven wheat crackers.

Steps:

• Mix till blended.
• Enjoy with yummy whole grain crackers, crunchy pita chips, garlic toast or toasted bagels.

Steps:

• Preheat the oven to 375 degrees F; position a rack in the center of the oven. Line a baking sheet with parchment paper or lightly coat with cooking spray; set aside.
• With a serrated knife, cut the top quarter off the garlic head to expose the tops of the cloves. Place the garlic, cut side up, on a sheet of foil large enough to enclose it; drizzle with olive oil. Close the foil completely around garlic, crimping the sides and top so no steam can escape. Roast the garlic in the oven until softened and cooked through, about 30 minutes. Carefully remove the garlic from the foil and, squeezing from the bottom, release the roasted cloves into a medium bowl. Add the eggs and milk, stir to combine, and set aside.
• In a large bowl, whisk to combine the flour, baking powder, pepper and salt. Use a pastry blender, two knives or your fingers to combine the butter to make the mixture crumbly.
• Add the wet garlic mixture to the dry flour mixture and gently stir. Add the scallions; gently combine to evenly distribute. If the dough seems too dry, add more milk, a tablespoon at a time.
• Turn the dough out onto a well-floured work surface. With your hands, pat into a 6-by-9-inch rectangle. Cut into 6 squares and then cut the squares in half diagonally. Place the scones on prepared baking sheet, spaced 1-inch apart.
• Bake until golden and cooked through, 25 minutes. Serve with the Cheesy Herb Spread.
• Place the cream cheese, Gorgonzola, butter, garlic powder, onion powder, salt and cayenne in a food processor and pulse until well blended. Add the herbs and pulse until combined. (Alternatively, mix all ingredients with a spoon in a large bowl until combined.) Chill in refrigerator until ready to use.
• Yield: 1 1/2 cups

Steps:

• In a processor bowl, finely chop walnuts.
• Set aside.
• With processor running, add shallot and chop finely.
• Add cheeses and process until crumbly.
• Add remaining ingredients, including walnuts.
• Process until creamy.

Steps:

• Line a loaf pan with plastic wrap.
• Put Gorgonzola cubes into a dish and cover with brandy. Set aside to let the cheese soften.
• Chop about 1/2 of the walnuts.
• Whisk the Gorgonzola mixture with mascarpone cheese. Add whipping cream and whip until creamy and well combined. Fold in the chopped walnuts. Pour the mixture into the prepared loaf pan using a runner scraper to level the top.
• Refrigerate torta for at least 1 hour, or overnight.
• Use the plastic wrap to remove the torta from the loaf pan. Carefully flip it onto a rectangular serving plate. Garnish with remaining walnut halves.

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.